1/4 c lime juice
1/4 c orange juice
1 T olive oil
2 T minced shallots or scallions
1 T fresh tarragon or dried
1/8 t ground nutmeg
1 1/4 lbs red snapper fillets, cut
into 4 equal pieces
1 orange, cut into 1/2" slices
1 lime, cut into 1/2" slices
Makes 4 servings
In a shallow bowl, combine the lime juice, orange juice, oil,
shallots or scallions, tarragon, and nutmeg. Place the red
snapper fillets in bowl, turning to coat evenly with marinade.
Marinate, skin side up, covered, in the refrigerator for 1 hour.
Grill the fillets over high heat, skin side up, for 3 minutes. Turn
the fillets over, baste with the marinade, and continue grilling
for 3 to 6 minutes.
Place the lime and orange slices on grill and baste lightly with
the marinade. Turn once, then serve with red snapper fillets.
1/4 c orange juice
1 T olive oil
2 T minced shallots or scallions
1 T fresh tarragon or dried
1/8 t ground nutmeg
1 1/4 lbs red snapper fillets, cut
into 4 equal pieces
1 orange, cut into 1/2" slices
1 lime, cut into 1/2" slices
Makes 4 servings
In a shallow bowl, combine the lime juice, orange juice, oil,
shallots or scallions, tarragon, and nutmeg. Place the red
snapper fillets in bowl, turning to coat evenly with marinade.
Marinate, skin side up, covered, in the refrigerator for 1 hour.
Grill the fillets over high heat, skin side up, for 3 minutes. Turn
the fillets over, baste with the marinade, and continue grilling
for 3 to 6 minutes.
Place the lime and orange slices on grill and baste lightly with
the marinade. Turn once, then serve with red snapper fillets.
