Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Fish fillets; 1/2\" thick |
| 1 cup | Cilantro leaves; loose pack, finely chopped |
| 2 smalls | Green onion; finely chopped, white & green parts |
| 4 tablespoons | Olive oil |
| 3 tablespoons | Tomato paste |
| 2 tablespoons | Red wine vinegar |
| 5 tablespoons | Fresh lemon juice |
| 4 tablespoons | Olive oil |
| 1 teaspoon | Oregano; crumbled 6 to 8 oz each |
| 2 smalls | Jalapeno pepper; finely chop |
| 8 tablespoons | Fresh lime juice |
| 1 teaspoon | Kosher salt |
| ½ teaspoon | Ground cumin |
| 1 teaspoon | Basil; crumbled |
| 4 pinches | Kosher salt |
| 4 smalls | Garlic clove; minced |
| ½ teaspoon | Kosher salt |
| 4 pinches | Black pepper |
BILLS20086
SOUTHWESTERN SEASONING
ITALIAN SEASONING
GREEK SEASONING
For whichever seasonings you choose, mix all ingredients together in a blender container or small food processor. Spread the mixture over half of the mixture over the fish fillets; turn fillets; spread with remaining seasonings. Place fillets, spoke fashion, in either a 9x13" pan or a 12" round pan, microwave safe. Cover dish tightly with microwave palstic wrap. Cook on HIGH for 7-8 minutes. Prick plastic to release steam; check fillets for doneness (thickest part should be opaque). Microwave another 15-30 seconds if needed.
NOTE: To do only 2 fillets, correct seasoning amounts by changing yield to 2. Place the fillets, side by side, in a 10" pie plate.
Follow directions above, but cook on HIGH for 3-½ to 4-½ minutes.