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South-of-the Border Snapper
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South-of-the Border Snapper

1 Hr(s) 22 Min(s)
10 Min(s) Prep
1 Hr(s) 12 Min(s) Cook
What You Need
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4 servings
Original recipe yields 4 servings
1/4 cup lime juice
1/4 cup vegetable oil
3 Tbsp. tequila
1 envelope GOOD SEASONS Zesty Italian Dressing Mix
2 Tbsp. chopped cilantro
1/8 tsp. ground red pepper (optional)
1 lb. red snapper or halibut
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Let's Make It
1
Mix juice, oil, tequila, salad dressing mix, cilantro and red pepper in cruet or small bowl until well blended. Reserve 1/4 cup of the dressing mixture; refrigerate.
2
Pour remaining dressing mixture over fish; cover. Refrigerate 30 minutes to 1 hour to marinate. Drain; discard dressing mixture.
3
Place fish on greased grill over medium-high coals. Grill for 10 to 12 minutes or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture. Serve over hot cooked rice garnished with lime, if desired.
4
Variation: Prepare fish as directed. Place fish on greased rack of broiler pan 3 to 5 inches from heat. Broil 10 to 12 minutes or until fish flakes easily with fork.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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