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Old 26-05-2006, 09:19 PM posted to alt.food.diabetic
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Default REC: Mexican Style Grilled Fish

Here's a great way to make a change from grilled burgers this summer.

-= Exported from BigOven =-

Mexican Style Grilled fish (Sarandeado)

Whole fish, marinated with lime & chilies then grilled over charcoal.

Recipe By: Pete & Peggy Romfh
Serving Size: 6
Cuisine: Mexican
Main Ingredient: Fish
Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Carb, Low Fat, Summer,
Picnics, Fourth of July, Grill, Sandwiches, Main Dish, Brunch

-= Ingredients =-
4 pound Whole black bass ; or snapper with head and scales
5 medium Mexican Lemons ; - enough for 1.5 - 2 cups juice
1 medium chili Serrano
1 tablespoon Worcestershire sauce
1/2 teaspoon Pepper ; coarse ground
1/2 teaspoon Salt ; Kosher or coarse ground

-= Instructions =-
1. Place fish with backbone down on board and partially filet from open side
(belly) down toward backbone. Do not cut through the fish. Repeat on other
half of fish. Fish will appear to have two large filets with bones sticking
up in the middle. The fleshy part of the fish will still be attached to the
outer layer of skin. Open fish into a large flat piece; push the bone layer
down onto one or the other side of the fish.

2. Mix lemon juice with one chile Serrano in blender. Put fish on large tray
with sides and pour lemon juice mixture onto fish. Poke/pat juice into fish
Sprinkle lightly with Worcestershire sauce, coarse black pepper and kosher
or rock salt. Poke/pat spices into fish and let marinate for 30 or so

3. Fasten fish onto a rack suitable for grilling. Grill fish over hot coals
with the skin side down. Brush with additional lemon juice as needed. When
fish is done, flip fish to brown on open side.

4. Note - grilling takes about 45 minutes, depending on size of fish.

NOTE: Mexican Lemons (Limones) are closely approximated by Key Limes.

Serve with cabbage slaw and hot, fresh tortillas.
(Slaw & Tortillas were excluded from the nutrition calculation)
Adapted from recipe by: : Patricia Fabian, March 2006.
Recipe is from Fabian family relatives from Tepiq, Mexico.

Each (app 1 cup) serving of fish contains an estimated:
Cals: 299. FatCals: 85, TotFat: 9g
SatFat: 2g, PolyFat: 3g, MonoFat: 4g
Chol: 170mg, Na: 603mg, K: 992mg
TotCarbs: 6g, Fiber: 3g, Sugars: 0g
NetCarbs: 3g, Protein: 48g

** Recupe, with photo, at: http://www.bigoven.com/recipe161138 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh (at) hal-pc (dot) org

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