INGREDIENTS
¼ cup fresh Hale orange juice
¼ cup fresh chopped chives (or frozen)
1 teaspoon grated Hale orange zest
1 teaspoon ground cumin
1 garlic clove, crushed
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 ½ pounds grouper fillets
1 ½ tablespoons olive oil
1 large onion, cut into thin slices
12 strips Hale orange zest (4×1/2 inch)
Fresh chives and Hale orange slices for 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. Cover and refrigerate for 30 minutes. Heat oven to 425 degrees. In a baking pan, combine oil, onions and strips of orange zest. Roast until onions begin to brown, stirring once, approximately 25 minutes. Add grouper, with marinade, to pan after pushing 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.
YIELD: 4 servings.