Orange Rum Glazed - fish

Orange Rum Glazed Snapper ( subistiute any other fish filet, tilapia, cod, halibut)1 tsp olive oil
1 tsp garlic, chopped (1 clove)
1/4 cup sweet chili sauce (this is usually found in the Asian
section at the grocery store)
1/4 cup rum (Regular or Dark)
1/2 cup orange marmalade
1 large fennel bulb, white part only, thinly sliced
1 red pepper, thinly sliced
4 Snapper fillets, skinless
Salt and pepper to taste
4 orange slices
Aluminum foil

Preheat an indoor grill or conventional oven (If the indoor grill
has a temperature control, preheat to 350 degrees, for the oven,
preheat to 400 degrees).

In a small saucepan, over medium heat, sauté the olive oil and
garlic for 3-5 minutes.

Mix in the sweet chili sauce, rum, and orange marmalade and stir
often until a syrup is formed and all the marmalade is melted,
remove from heat.

Meanwhile, tear off a piece of foil about 3 feet long. Mix the
fennel and red pepper slices and lay out on the foil, covering
about half of the foil & drizzle with 1/4 cup of Orange Rum glaze.

Place the Snapper on top of glaze and season the fish with salt &
pepper. Pour the remaining glaze over the Snapper, coating the fish
well.

Place an orange slice on top of each piece of Snapper. Fold over
the rest of the foil and crimp the edges to seal the pouch.

Place on the indoor grill or in the oven and cook until fish is
white and flaky. This took about 10-12 minutes on a hinged top
indoor grill and about 20 minutes in a conventional oven

Chicken Tortilla Soup

2 chicken breasts; boneless, skinless
3 quart chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
    3 cloves garlic, chopped
1/2 teaspoon chipotle chile en adobo, pureed
1 teaspoon pickled jalapeno chile seeded, chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
juice from 1 lime
2 tablespoon sweet Sherry
    1 tablespoon cilantro, chopped
1 tablespoon fresh mint, chopped
4 corn tortillas--cut into thin strips
Oil
1/2 pound Jack cheese, shredded
12 slices avocado
cilantro sprigs

Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
Set aside until cool enough to handle and shred. Combine chicken broth, chicken, red onion,
carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin
and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes.
Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry.
Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir,
then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on
paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese
and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro.
Serve