INGREDIENTS
¼ cup fresh Hale orange juice
1 teaspoon grated Hale orange zest
1 clove garlic, crushed
¼ teaspoon fresh ground black pepper
1 ½ tablespoons olive oil
12 strips orange zest (4 x ½ inch)
¼ cup fresh chopped chives (or frozen)
1 teaspoon ground cumin
½ teaspoon salt
1 ½ pounds grouper fillets (or other white fish)
1 large onion, cut into thin slices
Fresh chives and Hale orange slices as garnish
PREPARATION
In a shallow pie plate, combine orange juice, chives, grated orange zest, cumin, garlic, salt and pepper. Add grouper fillets and coat completely with marinade. Refrigerate, covered, and marinate 30 minutes. In a baking pan, combine oil, onions and strips of orange zest. Roast until onions begin to brown, stirring once, about 25 minutes. Add grouper with marinade to pan, moving onion mixture to one side. Bake 10 to 12 minutes, or until fish is just cooked through in center. Garnish with fresh chives and orange slices.