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 written recipes far back into history, in truth as far as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these early cook books were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, something we still use today. He also recounts how the cooks of his times made use of many different aromatic flavors, including a few you will know for example thyme, rue and dill. As our culinary historical trip moves to more modern times we find two interesting recipe books from the fourteenth century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals prepared for the rich people of the time. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new culinary innovations prompted a surge in books on cooking, most of which still exist in private cookery archives. When we get to the 1900s, cook books were starting to become popular due to higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Baked Fish With Orange Chili Marinade recipe.
