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Serves 4 to 6
Ingredients
2 lb sea bass or red snapper; *
1 cup milk
1 teaspoon cumin; ground
1 cup onion; chopped, 1 large
1/4 cup vegetable oil
1 cup green chiles; **
1/4 cup fresh cilantro; snipped, ***
3/4 teaspoon salt
1/4 teaspoon pepper
1 lemon or lime wedges
Method
* Bass Or Red Snapper fillets should be cut into 8 serving pieces.
** Green chiles should be canned, drained and finely chopped. ***
You can use up to 1/2 cup of the snipped Cilantro. To Taste. Place
fish fillets in a shallow glass or plastic dish. Mix milk with cumin
and pour over the fish.Cover and refrigerate at least 1 hour. Cook
and stir onion in oil in a 2-quart saucepan until tender. Stir in
the remaining ingredients except the fish and fruit wedges. Heat to
boiling and then reduce the
heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the
oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each
of eight 12-inch squares of heavy duty aluminum foil. Spoon some of
the onion mixture onto the fish. Fold foil over the fish and seal
security. Place foil packets onan ungreased jelly roll pan, 15 1/2 X
10 1/2 X 1-inch. Bake until fish fishflakes easily with fork, 25 to
30 minutes. Serve with lemon or lime wedges. |