Yield: 6 Servings
|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