| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Cooking lig, Fish dishes |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon Juice |
| 5 |
|
Cloves Garlic; Minced |
| 2 |
|
Bottles Clam Juice; (8-Oz) |
| 1 |
|
Bag Coleslaw; (16-Oz) |
| 4 |
|
6-Oz Salmon Fillet; Skinned |
| 1/4 |
c |
Fresh Cilantro Or Parsley; Chopped |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Preheat oven to 375 degrees. Combine first 3 ingredients in a small
saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place coleslaw in
an 11x7 inch baking dish; arrange fish on top of coleslaw. Pour juice
mixture over fish; sprinkle with cilantro and pepper. Bake at 375 degrees
for 12 minutes or until fish flakes easily when tested with a fork.
NOTES : This dish is best served in a large, shallow pasta bowl.
Recipe by: Cooking Light, Jan/Feb 98, pg. 91
Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 27,
1998
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