This Orange-Chipotle Marinated Fish is a simple yet sophisticated way to bring bold flavor to the table. Fresh orange and lime juices create a bright, tangy base that perfectly balances the smoky heat of chipotle and the sweetness of garlic. The result is a light, zesty dish with just the right amount of spice — perfect for weeknight dinners or outdoor grilling. Serve it with cilantro rice, grilled vegetables, or a crisp green salad for a meal that feels effortlessly vibrant.
INGREDIENTS:
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
METHOD:
In a glass baking dish or shallow bowl, whisk together the orange zest, orange juice, lime juice, chipotle chili, and garlic.
Add the fish fillets to the dish, turning to coat each piece evenly. Cover and refrigerate for 1 hour, turning once midway through marinating.
Preheat oven to 450°F. Line a baking sheet with parchment paper or lightly coat it with vegetable spray.
Remove fish from the marinade, allowing any excess liquid to drip off, and discard the used marinade. Arrange the fillets on the prepared baking sheet, sprinkle lightly with salt, and bake for 8–10 minutes per inch of thickness, or until the fish flakes easily with a fork.
Serve hot with lime wedges and a sprinkle of fresh cilantro, if desired.
VARIATION:
This marinade also works beautifully for grilled shrimp or chicken — simply marinate for 30 minutes and cook over medium-high heat until done.
YIELD: Makes 4 servings
