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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Frozen Fish Steaks; * |
| 1/2 Tasse | onion finely chopped |
| 2 | cloves garlic minced |
| 2 Esslöffel | vegetable oil |
| 2 Esslöffel | Fresh Cilantro; Snipped |
| 1 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/2 Tasse | orange juice |
| 1 Esslöffel | lemon juice |
| 1 | Egg; Large, Hard Cooked, ** |
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* Use Halibut or other fish steaks.
** Cut the hard cooked egg into wedges after peeling.
Thaw the frozen fish steaks. Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika and garnish with orange slices, if desired.
Mostly from Better Homes & Garden's "Mexican Cookbook".
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