| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Fish, Seasonings, Main dish |
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
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”