Grated zest of 1 orange
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
1 chipotle chili in adobo sauce, minced
1 large clove garlic, peeled and minced
1 1/2 lbs. snapper, flounder or halibut cut into 4 serving pieces
1/8 teaspoon salt
Combine the grated orange zest, orange juice, lime juice, chili and garlic in glass baking dish. Add fish, cover and refrigerate 1 hour.
Preheat oven to 450°F.
Discard marinade and arrange fish on baking sheet lightly sprayed with vegetable non-stick spray. Sprinkle lightly with salt and bake 8 minutes per inch of thickness, or until just cooked through.