Orange-Marinated Gulf Fish
- Juice of 2 oranges, approximately 2/3 cup
- Zest of 1 orange, minced
- 6 tablespoons sherry
- 6 tablespoons peanut or olive oil
- 2 garlic cloves, minced
- 1 teaspoon prepared Creole mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 4 (6 ounce) firm white fish fillets
- Orange wedges and additional zest (for garnish)
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- Fire up enough charcoal to form a single layer beneath the fish. Combine
all the marinade ingredients in a lidded jar, and shake the jar well.
- Lay fillets in a single layer in a nonreactive pan. Pour marinade over the
fish, and let the fish sit at room temperature for 30 minutes.
- Drain fillets, reserving marinade. Bring the marinade to a boil, and then
simmer it for several minutes.
- When the charcoal is covered with gray ash, place the fillets on the grill.
Cook the fish until it is opaque and flaky, about 4 to 5 minutes per half-inch
of thickness. Turn the fish over halfway through the cooking time, basting
with the marinade then and shortly before the fish is done.
- Serve fish garnished with orange wedges and a sprinkling of orange zest.
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