Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 8 mins
Est. marinating time: 1 hr

Nutrition Facts

Ingredients
1 jalapeño, seeded (*see note)
2 tablespoons olive oil
4 clove garlic, peeled
1 tablespoon paprika
2 teaspoons frozen orange juice concentrate
1 teaspoon crushed dried oregano
1/2 teaspoon allspice
1/2 teaspoon cumin
1/2 teaspoon salt
4 6-oz. fish fillets (halibut, red snapper or sea bass)
2 lemons, juiced
2 tablespoons chopped fresh cilantro
Directions
Combine jalapeño, olive oil, garlic, paprika, orange juice, oregano, allspice, cumin and salt in a food processor or blender. Puree until smooth.

Place fish in a dish and cover with puree; cover with plastic wrap and place in refrigerator 1 hour.

Heat a nonstick pan over medium-high heat; add the fish and cook 4 minutes per side or until done; fish should flake easily. Sprinkle with lemon juice and cilantro. Serve hot.

*Note: Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers

Cooking Tips
Pan needs to be hot for fish to 'blacken' properly. Watch carefully to make sure it doesn't burn.