Orange Peel Fish



  1. Place the fish on a paper towel and pat dry.
  2. In a bowl, stir together the oil, garlic, ginger, turmeric, chile, and salt into a paste.
  3. Using half the paste, coat one side of each fillet.
  4. Spread a 2-foot sheet of foil out on the counter.
  5. Place all the fish fillets on one half of the foil, paste-side down.
  6. Evenly oat the other side of the fillets with the remaining paste.
  7. Evenly sprinkle the clementine peel over the top of each fillet.
  8. Fold the other half of the foil over the fish, then fold each side over three times to seal the foil into a pouch.
  9. Refrigerate the pouch for 30 minutes.
  10. Preheat the oven to 450 F.
  11. Transfer the pouch to a baking sheet and bake for 10 to 14 minutes.
  12. Turn off the oven and let the fish sit in the oven for 1 minute.
  13. Remove the baking sheet from the oven and let the pouch cool down for a minute, then unseal the sides of the pouch.
  14. Serve each fillet with a lime wedge for spritzing, and spoon the juices from the foil pouch over the top.