Name: Mexican Fish with Green Sauce
Ingredients: 1 tb Vegetable oil; 6 lb Red snapper, cleaned & boned; Juice of 6 limes; Salt, to taste; Pepper, to taste; Green Sauce; 25 lg Romaine lettuce leaves, white part removed; 1 Green pepper, cored, seeded; And cut in lg chunks; 1 sm White onions, cut in chunks; 3 Garlic cloves, whole; 5 Radish leaves, optional; 6 Scallions, green part only; 6 sm Italian plum tomatoes, sliced lengthwise; 6 lg Stuffed Spanish olives, sliced lengthwise

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains	Mexican	Fish, Kosher/pare, Passover	6	Servings

INGREDIENTS

1	tb	Vegetable oil
6	lb	Red snapper, cleaned & boned
		Juice of 6 limes
		Salt, to taste
		Pepper, to taste
		Green Sauce
25	lg	Romaine lettuce leaves, white part removed
1		Green pepper, cored, seeded
		And cut in lg chunks
1	sm	White onions, cut in chunks
3		Garlic cloves, whole
5		Radish leaves, optional
6		Scallions, green part only
6	sm	Italian plum tomatoes, sliced lengthwise
6	lg	Stuffed Spanish olives, sliced lengthwise

INSTRUCTIONS

Coat a large, deep roasting pan with oil and place the fish in the center.
Rub it inside and out with the juice of half a lime and sprinkle with salt
and white pepper. Refrigerate while preparing sau ce.
Using a blender or food processor, puree lettuce leaves, green pepper,
onion, garlic, radish leaves, scallions, remaining lime juice and salt and
white pepper to taste. Pour sauce over fish and cove r pan with foil.
Marinate in refrigerator, at least 2 hours.
Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5
minutes. Fish is done when flesh is opaque and moist. Carefully transfer to
a warm serving platter. Pour sauce over fish. De corate with tomatoes and
olives. Serve warm or cold.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988
Recipe by: Minerva Etzioni Posted to MC-Recipe Digest V1 #551 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997

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