- 8 ServingsServings
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 3/4 cup slivered almonds, roasted* (3 ounces)
- 1 cup tightly packed cilantro leaves, washed and dried
- 1 jalapeno, seeded
- 2 cloves garlic, peeled
- salt to taste
- Cilanto leaves for garnish
- 8 thick white fish steaks (about 200 grams each- 3/4 inch thick)
- salt and pepper to taste
- 2 tablespoon margarine, melted (or butter if u want dairy)
- Place orange juice, lime juice, almonds, cilantro, jalapeno and garlic in the bowl of a food processor or blender and process until very finely chopped.
- Season to taste with salt.
- Garnish with more cilantro leaves.
- Serve immediately or store covered and refrigerated up to one day. Serve chilled.
- You may need to move the oven rack so it is 5 to 6 inches below the broiler. Set the oven control to broil.
- Sprinkle both sides of the fish steak with salt and pepper. Brush both sides with half of the margarine.
- Place fish steak on the rack in the broiler pan. Broil with top of fish steak about 4 inches from heat 5 minutes. Brush with margarine.
- Carefully turn fish over with a turner. If fish sticks to the rack, loosen it gently with a turner or fork. Brush other side with margarine.
- Broil 4 to 6 minutes longer or until the fish flakes easily with a fork.
Serve the Fish with the cilantro salsa
- To roast almonds, place a single layer on a baking sheet and bake in a preheated 350°F oven for 8 to 10 minutes, stirring at least once to ensure even roasting.
- Almonds will continue to brown after being removed from the oven.