| 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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