| 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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