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Dinner in Minutes: Mexican dish features orange-sauced fish

MCT
Snapper sauteed in a savory orange sauce is an unusual, tangy Mexican dish. Rice tossed with green peppers makes a perfect accompaniment.

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Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: ¾ pound snapper fillets, 1 red onion, 1 orange, 1 package microwaveable white or brown rice and 1 package frozen, diced sweet green bell pepper

Staples: Flour, olive oil, minced garlic, orange juice, salt and black peppercorns

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Traveling by Jeep, boat and foot, Tribune-Review investigative reporter Carl Prine and photojournalist Justin Merriman covered nearly 2,000 miles over two months along the border with Mexico to report on coyotes — the human traffickers who bring illegal immigrants into the United States. Most are Americans working for money and/or drugs. This series reports how their operations have a major impact on life for residents and the environment along the border — and beyond.

By Linda Gassenheimer
Tuesday, Nov. 5, 2013, 9:00 p.m.
 

Snapper sauteed in a savory orange sauce is an unusual, tangy Mexican dish. Rice tossed with green peppers makes a perfect accompaniment.

This recipe is adapted from one given me by Mexican caterer and cookbook author Susanna Palazuelos. Many think of Mexican cooking in terms of tacos, tamales and tongue-scorching salsas, but there are subtle flavor distinctions that make Mexican food a great cuisine.

The sweetness of this dish means a nice, fat California chardonnay would be a good match.

Linda Gassenheimer is a food writer for the Miami Herald.

Mexican Orange Snapper

3 tablespoons flour

Salt and freshly ground black pepper, to taste

¾ pound snapper fillets

1 teaspoon olive oil

½ cup chopped red onion

1 teaspoon minced garlic

½ cup orange juice

4 orange slices for garnish, optional

Place the flour on a plate and season it with salt and pepper. Rinse the fish fillets and pat them dry with a paper towel. Dip them into the seasoned flour, making sure both sides are coated. Shake off the excess flour.

Heat the olive oil in a medium-size, nonstick skillet over medium-high heat. Add the fillets, onion and garlic. Brown the fillets for 2 minutes, turn and brown the second side for 2 minutes.

Remove the fillets to a plate and season with salt and pepper. Add the orange juice to the skillet, stirring to scrape up the brown bits. Lower the heat to medium, and return the fillets to the skillet. Cover with a lid and cook, gently, for 5 minutes. Garnish with orange slices.

Makes 2 servings.

Nutrition information per serving: 278 calories, 5 grams fat (1 gram saturated), 60 milligrams cholesterol, 37 grams protein, 20 grams carbohydrates, 1 gram dietary fiber, 111 milligrams sodium

Green Pepper Rice

1 package microwaveable white or brown rice to make 1½ cups cooked rice

1 teaspoon olive oil

1 cup frozen, diced sweet green bell pepper, defrosted and heated

Salt and freshly ground black pepper, to taste

Cook the rice according to package instructions. Measure 1½ cups and set aside the remaining rice for another dinner. Add the olive oil, heated sweet green bell pepper, and season with salt and pepper.

Makes 2 servings.

Nutrition information per serving: 215 calories, 5 grams fat (1 gram saturated), 0 cholesterol, 4 grams protein, 33 grams carbohydrates, 3 grams dietary fiber, 13 milligrams sodium

Hints

• Any type of nonoily fish fillet can be used. Timing is for a fish 1 inch thick. Add a few more minutes for a thicker piece.

• Minced garlic can be found in the produce section of most markets. Two crushed cloves of garlic can be used instead.

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