Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Anticucho-Style Grilled Fish
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- #61274
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 fish fillets (e.g., shark, tuna, cod or mahi mahi)
2 pickled jalapenos, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons jalapeno pickle juice
1/2 cup fresh lime juice
1/4 cup soy sauce
1/2 cup vegetable oil
5 cloves garlic, peeled
1 teaspoon cracked black pepper
1 handful fresh cilantro (remove the stems)
Optional
lime wedges
avocado slices
pico de gallo
directions
Combine and blend all ingredients, except fish, in blender until smooth. Marinate fish for 30-40 minutes.
Grill over medium hot coals until cooked through. Baste with the reserved marinade several times during cooking.
Serve with lime wedges, avocado slices and pico de gallo.
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nutrition data
458 calories, 29 grams fat, 7 grams carbohydrates, 43 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 18, 2007
The marinade is quite interesting and you don't actually notice the heat from the jalapenos. The directions don't specify to reserve any of the marinade, yet they make reference to the "reserved marinade" so make sure to set some aside before marinating the fish.