Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 6 pounds | Red snapper, cleaned & boned |
| \N \N | Juice of 6 limes |
| \N \N | Salt, to taste |
| \N \N | Pepper, to taste |
| \N \N | Green Sauce |
| 25 larges | Romaine lettuce leaves, white part removed |
| 1 \N | Green pepper, cored, seeded |
| \N \N | And cut in lg chunks |
| 1 small | White onions, cut in chunks |
| 3 \N | Garlic cloves, whole |
| 5 \N | Radish leaves, optional |
| 6 \N | Scallions, green part only |
| 6 smalls | Italian plum tomatoes, sliced lengthwise |
| 6 larges | Stuffed Spanish olives, sliced lengthwise |
Coat a large, deep roasting pan with oil and place the fish in the center.
Rub it inside and out with the juice of half a lime and sprinkle with salt and white pepper. Refrigerate while preparing sau ce.
Using a blender or food processor, puree lettuce leaves, green pepper, onion, garlic, radish leaves, scallions, remaining lime juice and salt and white pepper to taste. Pour sauce over fish and cove r pan with foil.
Marinate in refrigerator, at least 2 hours.
Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5 minutes. Fish is done when flesh is opaque and moist. Carefully transfer to a warm serving platter. Pour sauce over fish. De corate with tomatoes and olives. Serve warm or cold.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988
Recipe by: Minerva Etzioni Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997