Recipe courtesy of Mary Sue Milliken and Susan Feniger

Yield:: 4 to 6 servings

Ingredients

4 to 6 (6-ounce) halibut fillets, skinned
1/4 cup olive oil
Juice of 3 oranges
Juice of 3 limes
2 teaspoons grated orange zest
1 teaspoon grated lime zest
3 cloves garlic, minced
3 jalapeno peppers, minced
2 tablespoons paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Coarse salt and freshly ground black pepper, for the fish
Lime wedges for garnish

Directions

Place the halibut fillets in a shallow nonreactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours.

Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges.

My Private Notes

Name: Halibut in a Yucatecan Marinade
Yield: 4 to 6 servings
Ingredients: 4 to 6 (6-ounce) halibut fillets, skinned; 1/4 cup olive oil; Juice of 3 oranges; Juice of 3 limes; 2 teaspoons grated orange zest; 1 teaspoon grated lime zest; 3 cloves garlic, minced; 3 jalapeno peppers, minced; 2 tablespoons paprika; 1 teaspoon ground cumin; 1/2 teaspoon cayenne; 1/2 teaspoon freshly ground black pepper; Coarse salt and freshly ground black pepper, for the fish; Lime wedges for garnish

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Halibut in a Yucatecan Marinade

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