| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Red snapper fillets |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Fresh mint; chopped |
| 1/2 |
ts |
Dried mint; crushed |
| 1 |
ts |
Lemon peel; finely shredded |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
OR
Thaw fish, if frozen. Measure thickness of fish.
Place in an ungreased 2-quart rectangular baking dish, turning under thin
edges to make even thickness. Season with salt and pepper.
Sprinkle with mint and lemon peel.
Bake, uncovered, in a 450 oven till fish flakes easily with a fork. Allow 4
to 6 minutes per 1/2-inch thickness of fish.
Using a slotted spatula, transfer fish fillets to a serving platter.
Drizzle fish with lemon juice.
Posted to EAT-L Digest 29 Jul 96
Date: Mon, 29 Jul 1996 23:44:10 -0500
From: Sharon <jouet@TELALINK.NET>
NOTES : The ridges and interior tunnels of the pasta catch every morsel of
this robust sauce made of ground lamb, herbs, and feta cheese.
For a more
unctuous sauce, add about 1/3 cup. freshly grated Parmesan cheese
along with
the feta; combining them delivers a certain depth of flavor that
rounds out
the taste of the lamb. Serve the pasta in wide shallow bowls,
with toasts
made from slices of olive, rosemary, or multigrain bread.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”