| 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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