Cookbook | Ingredients | Recipes

Ingredients

  • 1 (8 ounce) pompano fillet, thinly sliced
  • 1 (7 ounce) mahimahi fillet, thinly sliced
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly squeezed orange juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Procedure

  1. Combine juices and salt and pepper. Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.
  2. The next day, eat!
This article is issued from Wikibooks. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.