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
We are able to follow the history of meal recipes far back into antiquity, certainly as far back into recorded history as early Egypt, and potentially, even further back. Having said that, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius recounts how the early Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in recipe publications, most of which still exist in private collections. By the time we get to the 1900s, cook books are highly popular mostly as a result of better eduction, people having increased spare time and having more money. |
We hope you enjoy this Baked Fish With Orange Chili Marinade recipe.
