Bahamas Recipes

From start to finish this meal takes 45 minutes.

1 pound fresh or frozen fish, such as grouper, wahoo, swordfish, tuna or shark steaks, 3/4-inch thick
2 tablespoons orange juice
2 green onions, thinly sliced (2 tablespoons)
2 tablespoon chili sauce
1 tablespoon finely chopped gingerroot
1 tablespoon reduced-sodium soy sauce
1 teaspoon dried basil, crushed
Finely chopped Bahamian Bird Pepper
Nonstick cooking spray coating
Garnish:
Orange slices
Fresh Basil leaves

Thaw fish, if frozen. Cut into serving size pieces.

For marinade, in a shallow bowl combine orange juice, onion, chili sauce, gingerroot, soy sauce, basil, and bird pepper. Add the fish; turn to coat with marinade. Cover; marinate at room temperature for 20 minutes.

Spray the unheated rack of a broiler pan with nonstick spray coating. Drain fish, reserving marinade. Place fish on rack. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn the fish over. Brush with reserved marinade. Broil for 5 to 7 minutes more or till fish flakes easily with a fork. Garnish with orange slices and basil leaves, if desired. 

Discard any remaining marinade. 

Makes 4 servings.
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Nutrition Information per serving:
160 calories, 5g total fat, 1g saturated fat, 45mg cholesterol, 342mg sodium, 3g carbohydrate, 0g fiber, 23g protein.
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Note: How do you tell when your fish is perfectly cooked?

Poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the flesh. It's done when the fish flakes easily with the fork.

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