Mexican fish with green sauce

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

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