Serves: 4
Total Calories: 66

3 cloves garlic (large), minced
2 tablespoons olive oil
1/2 teaspoon salt
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick)
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon tequila
2 tablespoons finely chopped flat-leaf parsley

1. Preheat the oven to 400°. Mix half of the garlic with 1 tablespoon of the olive oil and the salt. Rub all over the fish, and place in a single layer on a baking dish and let the fish stand at room temperature about 20 minutes. Bake the fish, uncovered, 12 to 15 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.

2. While the fish bakes, heat the remaining tablespoon of oil in a medium skillet, and cook the remaining garlic until it starts to brown, 45 seconds. Add the orange juice, lime juice, and tequila. Bring to a boil, and immediately stir in the parsley. Remove the pan from the heat. Place the cooked fish on individual serving plates. Stir the fish juices from the baking pan into the sauce. Spoon the sauce over the fish. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 66
Calories from Fat: 60

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