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Shark With Lime Cumin Marinade Recipe
|Shark/Swordfish, haddock, sea bass, halibut / other lean fish steaks||32 Ounce|
|Lime juice||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Vegetable oil||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 1399 Calories from Fat 572
% Daily Value*
Total Fat 64 g98.2%
Saturated Fat 11.3 g56.6%
Trans Fat 0 g
Cholesterol 462.7 mg
Sodium 731 mg30.5%
Total Carbohydrates 5 g1.5%
Dietary Fiber 0.81 g3.3%
Sugars 0.8 g
Protein 191 g382%
Vitamin A 75% Vitamin C 28.6%
Calcium 34.2% Iron 48.4%
*Based on a 2000 Calorie diet
In a plastic food-storage bag, combine lime peel, lime juice, cumin and oil.
If desired, chop 5 or 6 cilantro sprigs; add to juice mixture.
Reserve remaining cilantro for garnish.
Place fish in bag; close bag.
Refrigerate about 1 hour.
Preheat oven to 450F (230C).
Grease a baking dish large enough to hold fish in a single layer.
Arrange fish in greased dish.
Pour marinade over top; cover with foil.
Bake 8 to 10 minutes or until fish tests done.
Arrange baked fish on a platter; garnish with reserved cilantro, if desired.