Serves: 4
Total Calories: 126

3 tablespoons olive oil
1 clove garlic (large), finely chopped
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 , habanero chile kimmy, , quartered and seeded, veins removed
1 teaspoon brown sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
4 (6- to 7-ounce) white fish fillets, such as snapper, each about 3/4-inch thick
1 tablespoon unsalted butter
2 medium plantains, halved crosswise, peeled, and quartered lengthwise
lime wedges

1. In a large shallow glass baking dish, mix together 2 tablespoons of the oil, and the garlic, lime and orange juices, chile, brown sugar, salt, and pepper. Let stand at room temperature 25 minutes.

2. Meanwhile, preheat the oven to 200°.Melt the butter in a large nonstick skillet over medium heat and cook the plantain pieces, turning, until golden brown on all sides, 4 to 6 minutes total. Season lightly with salt. Transfer to a plate and keep warm in the oven.

3. Remove the fish from the marinade, discarding the marinade. Blot the fish with paper towels. In a clean, large nonstick skillet, heat the remaining tablespoon of oil. Put the fish in the pan and cook about 3 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve the fish hot with the plantains.

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: 126
Calories from Fat: 115

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