Kingfish with Orange Juice and Candied Rind


1 1/2 lb. skinless kingfish (king mackerel) fillet, cut into 1/4-inch dice
1 cup freshly squeezed lime juice
1 tbsp. salt

For marinade:
1/2 cup freshly squeezed orange juice
2 tbsp. panca pepper paste or any sweet-and-spicy pepper paste
4 cloves garlic, thinly sliced
1 small red bell pepper, seeded and cut into matchsticks
6 sprigs fresh huacatay or mint
2 tbsp. thinly sliced jalapeño chiles
4 shallots, thinly sliced
1/3 cup coarsely chopped fresh cilantro
2 tbsp. candied orange rind, for garnish


In nonreactive (glass) bowl gently toss kingfish in lime juice and salt. Cover and refrigerate about 1 hour. In nonreactive bowl blend together marinade ingredients and set aside. Drain kingfish, discarding lime juice, and gently toss in reserved marinade. Cover and refrigerate 1 hour. Sprinkle with candied rind before serving. Makes 6 servings.

Absolutely delicious!

~Courtesy of Latina Magazine


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