<-----googlescript--->

Bombay Fish Fillets in Romaine (Kangi)



  • Prep Time: N/A
  • Cooking Time: N/A

Bombay Fish Fillets in Romaine (Kangi)

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Preheat oven to 400 degrees. Grease an 8-or 9-inch
square baking dish.
Blanche the romaine in boiling water until pliable.
Drain. Arrange 2 of the leaves in the bottom of the
baking dish.
In a blender or food processor, puree the parsley,
mint, brown sugar, lemon juice, vinegar, curry powder,
salt and pepper.
Spread a heaping teaspoon of the spice mixture on
each fillet. Place the fillets on the remaining 6
romaine leaves. Fold the steam end over the fish,
tuck in the sides of the leaf, and roll up. Place
seam side down, in the baking dish.
Bake the fish until tender, about 30 minutes.

Nutritional info per serving: 115 cal; 20g pro, 5g
carb, .8g fat(7%) Exchanges: .3 bread, 2.9 meat

Ingredients:

8 lg Romaine leaves
1/4 c Chopped fresh parsley
2 tb Chopped fresh mint
2 tb Brown sugar
1 tb Lemon juice
1 tb Cider vinegar
1 ts Curry powder
About 1 ts salt
1/2 ts White pepper
6 4oz firm-flesh fish fillets
-such as cod, flounder,
-grouper, halibut, bluefish
-sea bass or snapper

Serves:

6 Servings

Flag as inappropriate