1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves --
1 chopped
1 tbsp olive oil
2 cloves garlic -- peeled and
1 minced
1 chipotle pepper -- chopped
1 1/3 lb fish fillets -- (thick)
1 ground black pepper -- to
1 taste
Directions
Combine the orange juice, cilantro, olive oil, garlic and chipotle.
Place the fish in a glass dish and cover with the marinade.
Refrigerate 1 hour. Remove the fish from the marinade and place on a
rack set into a baking pan or on a broiling pan. Bake in a preheated
450-degree oven 12 minutes per inch of thickness.
Recipe By : W. Park Kerr
Servings: 4 servings
Baked Fish With Orange-Chili Marinade Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Fruit; Sauce; Seafood
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into the far past, certainly as far into history as early Egypt, and possibly even further. Having said that, these, old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius describes how the ancient chefs used a wide range of herbs and spices, including a few that will be familiar to modern cooks like bay, mint and parsley. Later on, we have a couple of interesting recipe books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that we all know today, but rather recipes for the types of food prepared by the chefs of the upper classes. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, such as basil and coriander. These new culinary innovations prompted an increase in publications on food, the majority of which still exist in private collections. For the centuries that followed, the upper-class families of Europe competed with each other to lay on the most extravagent meals, and because of this cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cooking books are in high demand, mostly as a result of higher levels of literacy, more free time and being a little richer. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Baked Fish With Orange Chili Marinade recipe.
