Fish in cilantro sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish Fillets; * |
| 1 | each | Onion; Sliced, 1 small |
| 1 | each | Clove Garlic; Small, Minced |
| 1 | tablespoon | Vegetable Oil |
| ¼ | cup | Almonds; Toasted, Ground |
| 2 | tablespoons | Lime Juice |
| ½ | each | Pickled Jalapeno Pepper; ** |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | x | Salt |
| ½ | cup | Cilantro; Snipped |
Directions
* Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1½ tsp.
Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the ½ t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.