Baked Fish with Mexican Flavors

As with meat, seafood should have a spicier marinade with varying degrees of heat to enhance the flavors, fresh citrus, or flavorful pastes for coating the fish. With this way of cooking, there is no need to add sauces to the dish. I prepare this dish to prove that with a imagination, guests can be brought to another planet where salsa, tostada, rice, and spicy foods are served.

Ingredients:
Two 6 oz. tuna fillets
Paste
1/2 tsp chili powder
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp dried oregano
1/4 tsp ground cloves
1/8 tsp ground cinnamon
2 cloves garlic, minced
1 tbs lime juice
1 tbs orange juice
1 tbs olive oil
2 tbs fresh chopped cilantro
1/4 tsp salt
Garnish with green onions, chopped

Directions:
In a bowl, combine all the paste ingredients and mix
Smear the paste onto the fish, cover and marinate in the refrigerator for at least 3 hours.
Top fish with thinly sliced red onions, if you like, and bake in a preheated oven set to 400° for 15 minutes. Sprinkle with chopped green onions and serve.