Directions:
- Using a zester or hand-held cheese grater, zest the oustide of the orange and set aside zest. Peel the orange by cutting off the skin. Then segment the orange and set aside segments.
- In a bowl mix soy sauce, rice vinegar, olive oil, 1 tsp black pepper, red pepper, 1/2 tbsp orange zest (from the skin of the orange), honey, chopped cilantro and orange juice.
- Pour mixture over fish and marinate for 30 minutes to an hour.
- Place fillets on a medium heat grill, reserving the left-over marinade. Grill fillets on each side for 2-3 minutes depending on thickeness of the fillets.
- In a separate pan, pour in remaining marinade and add orange segments. Reduce over medium high to high heat until thick and bubbly.
- Remove fish from grill and top with the reduced marinade sauce.
- Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.53 Kcal (1036 kJ) | ||
| Calories from fat | 77.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Cholesterol | 60.5mg | 20% | |
| Sodium | 859.21mg | 36% | |
| Potassium | 751.11mg | 16% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 36.04g | 72% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 0.3mg | 2% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.18 Kcal (503 kJ) | ||
| Calories from fat | 37.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 13% | |
|---|---|---|---|
| Cholesterol | 29.37mg | 20% | |
| Sodium | 417.14mg | 36% | |
| Potassium | 364.66mg | 16% | |
| Total Carbs | 2.05g | 1% | |
| Sugars | 1.44g | 12% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 17.5g | 72% | |
| Vitamin C | 5.6mg | 19% | |
| Iron | 0.2mg | 2% | |
| Calcium | 28.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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