Ingredients with Measurements:
- 4 fish fillets (such as tilapia or cod)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large resealable plastic bag
- Baking dish
Step-by-step instructions:
1. In a large resealable plastic bag, combine the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, black pepper, and red pepper flakes.
2. Add the fish fillets to the bag and seal it, removing as much air as possible.
3. Gently massage the bag to distribute the marinade evenly over the fish.
4. Refrigerate for at least 30 minutes, or up to 2 hours, turning the bag occasionally.
5. Preheat the oven to 400°F (200°C).
6. Remove the fish from the marinade and place it in a baking dish.
7. Pour the marinade over the fish.
8. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Sprinkle with chopped cilantro before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 214
- Fat: 11g
- Carbohydrates: 5g
- Protein: 23g
Substitutions for ingredients:
- You can use any firm white fish fillets, such as halibut or snapper, instead of tilapia or cod.
- You can use lemon juice instead of lime juice.
- You can use dried cilantro instead of fresh cilantro.
Variations:
- You can add sliced onions or bell peppers to the marinade.
- You can grill the fish instead of baking it.
- You can use the marinade for chicken or shrimp instead of fish.
Tips and tricks:
- Make sure to remove as much air as possible from the plastic bag to ensure that the fish is evenly coated with the marinade.
- If you don't have a plastic bag, you can use a shallow dish to marinate the fish.
- You can serve the fish with rice, roasted vegetables, or a salad.
Storage instructions:
- Store leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish on a bed of rice or quinoa.
- Garnish with lime wedges and additional cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Beer, such as a light lager or pilsner
Suggested side dishes:
- Rice
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the fish is not cooked through after 15-20 minutes, you can continue to bake it until it flakes easily with a fork.
Food safety advice:
- Make sure to marinate the fish in the refrigerator to prevent bacterial growth.
- Use a food thermometer to ensure that the fish is cooked to an internal temperature of 145°F (63°C).
Food history:
- Mojo is a traditional Cuban marinade made with citrus juice, garlic, and spices.
Flavor profiles:
- Tangy
- Citrusy
- Spicy
- Herbaceous
Serving suggestions:
- Serve the fish with a side of rice and black beans for a Cuban-inspired meal.
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