Mexican Fish With Green Sauce

There is another warfare of far greater importance than any war that was ever waged by man. It is a warfare which concerns not two or three nations only, but every Christian man and woman born into the world. The warfare I speak of is the spiritual warfare. It is the fight which everyone who would be saved must fight about his soul… It has its watchings and fatigues. It has its sieges and assaults. It has its victories and its defeats. Above all, it has consequences which are awful, tremendous, and most peculiar. In earthly warfare the consequences to nations are often temporary and remediable. In the spiritual warfare it is very different. Of that warfare, the consequences, when the fight is over, are unchangeable and eternal.

J.C. Ryle

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

INGREDIENTS

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