Bombay fish fillets in romaine (kangi)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Romaine leaves |
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Chopped fresh mint |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Cider vinegar |
| 1 | teaspoon | Curry powder |
| About 1 ts salt | ||
| ½ | teaspoon | White pepper |
| 6 | 4oz firm flesh fish fillets such as cod, flounder, grouper, halibut, bluefish sea bass or snapper | |
Directions
Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain.
Arrange 2 of the leaves in the bottom of the baking dish. In a blender or food processor, puree the parsley, mint, brown sugar, lemon juice, vinegar, curry powder, salt and pepper. Spread a heaping teaspoon of the spice mixture on each fillet. Place the fillets on the remaining 6 romaine leaves. Fold the steam end over the fish, tuck in the sides of the leaf, and roll up. Place seam side down, in the baking dish. Bake the fish until tender, about 30 minutes.
Nutritional info per serving: 115 cal; 20g pro, 5g carb, .8g fat(7%) Exchanges: .3 bread, 2.9 meat
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford