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Main dishes

South-of-the-Border Snapper

South-of-the-Border Snapper recipe
photo by:kraft
Red snapper is marinated in lime juice, tequila, cilantro and salad dressing mix, then grilled for a light and zesty entree.
10 min
1 hr 22 min
4 servings
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What You Need

env.  GOOD SEASONS Zesty Italian Dressing Mix
cup  lime juice
cup  oil
Tbsp.  tequila
Tbsp.  chopped cilantro
tsp.  ground red pepper (cayenne)
lb.  red snapper

Make It

MIX all ingredients except fish until well blended. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use.

POUR remaining dressing mixture over fish in shallow glass or plastic dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.

PREHEAT greased grill to medium-high heat. Grill fish 10 to 12 min. or until flakes easily with fork, turning and brushing occasionally with the reserved 1/4 cup dressing mixture. Serve over hot cooked rice garnished with lime wedges, if desired.

Please use alcohol responsibly.

Kraft Kitchens Tips

Use Your Broiler
Marinate fish as directed. Drain; discard marinade. Preheat broiler. Place fish on greased rack of broiler pan 3 to 5 inches from heat. Broil 10 to 12 min. or until fish flakes easily with fork.
Prepare as directed, using halibut fillets.
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