| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Niger | Tamwt01 | 6 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 3 | T | Freshly-squeezed lemon juice |
| 1 | Fennel bulb, halved | |
| lengthwise | ||
| And very thinly sliced | ||
| crosswise | ||
| Leaves reserved and chopped | ||
| 1 | t | Coarse salt |
| 1 | t | Freshly-ground black pepper |
| 6 | White fish fillets -, 6 oz | |
| ea | ||
| such as red snapper bass | ||
| halibut | ||
| Perch, mullet or pike | ||
| 36 | Vine, grape leaves packed | |
| in brine well rinsed | ||
| 3 | Lemon -, 1/4" thk halved | |
| Olive oil, for drizzling |
INSTRUCTIONS
In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes. Preheat the oven to 400 degrees. Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seam-side down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish. Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A43 broadcast 04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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