I followed this loosely, and used what I had. I mixed the orange juice with thai chili sauce (the sweetish kind that you dip spring rolls in.) I salt and peppered the fish and marinated it in the juice mixture for an hour, flipping intermittently. For the salsa, I just used finely (confetti) diced mango, pickled jalapeno, cilantro, half a clove of garlic, and some lime juice, and salt. I baked the fish right in the marinade, for a bit longer than you said. About 20 min. We like it well done, and it thickened the sauce. It was awesome. I wish I'd had some avocado to dice into the salsa.
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I followed this loosely, and used what I had. I mixed the orange juice with thai chili sauce...