| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Main dish, Seasonings | 1 | Batch |
INGREDIENTS
| 1 | lb | Fresh fish fillets |
| Thin lemon slices | ||
| Butter, to taste | ||
| Salt and pepper, to taste | ||
| 1 | c | Chopped Mexican mint |
| marigold leaves |
INSTRUCTIONS
Put fish fillets on a piece of buttered aluminum foil or parchment. Slash the fillets at 2" intervals and insert a thin slice of lemon into each cut. Dot the fish with butter, salt and pepper, then sprinkle with Mexican mint marigold leaves. Double-fold the edges of the foil to seal; fold parchment around the fish, letter style, then turn the ends under. Bake the packet no more than 20 minutes in a preheated 350 F. oven. The fish is done when it flakes easily. Avoid overcooking. Recipe in Diane Morey Sitton's "An Herb to Know" column in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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