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Shark With Lime Cumin Marinade

  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
  Cilantro sprigs 12

Rinse steaks; pat dry with paper towels.
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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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 mg154.2%

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

Shark With Lime Cumin Marinade Recipe