Name: Pompano En Salsa Verde
Ingredients: 2 Whole Pompano (1 1/4 to 1 1/2 lb ea); scaled and gutted,; With heads and tails left on; (or substitute paloma; or one 4-pound; Striped bass); 5 Peppercorns; 1 tb Cumin seeds; 1/2 ts Salt; Juice of a large lime; === SALSA VERDE ===; 2 Garlic cloves; sliced; 1/2 Green pepper; stemmed, seeded,; And coarsely chopped; 1 Serrano chile; stemmed, seeded,; And coarsely chopped; 1/2 sm Bunch Cilantro; leaves only, coarsely chopped; 1/2 sm Bunch Flat-leaf parsley; leaves only, coarsely chopped; 6 Green onions; trimmed, and; Coarsely chopped; 1 pn Oregano; 1 tb Mild white vinegar; 1 lb Green (unripe) tomatoes; cored, and; Coarsely chopped; 1/3 c Water; 1/2 ts Salt; 4 tb Extra-virgin olive oil

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot07	6	servings

INGREDIENTS

2		Whole Pompano (1 1/4 to 1 1/2 lb ea); scaled and gutted,
		With heads and tails left on
		(or substitute paloma; or one 4-pound
		Striped bass)
5		Peppercorns
1	tb	Cumin seeds
1/2	ts	Salt
		Juice of a large lime
		=== SALSA VERDE ===
2		Garlic cloves; sliced
1/2		Green pepper; stemmed, seeded,
		And coarsely chopped
1		Serrano chile; stemmed, seeded,
		And coarsely chopped
1/2	sm	Bunch Cilantro; leaves only, coarsely chopped
1/2	sm	Bunch Flat-leaf parsley; leaves only, coarsely chopped
6		Green onions; trimmed, and
		Coarsely chopped
1	pn	Oregano
1	tb	Mild white vinegar
1	lb	Green (unripe) tomatoes; cored, and
		Coarsely chopped
1/3	c	Water
1/2	ts	Salt
4	tb	Extra-virgin olive oil

INSTRUCTIONS

In a mortar and pestle or a coffee grinder reserved for grinding spices,
grind the peppercorns, cumin seeds, and salt until fine. Transfer the
spices to a small bowl and add the lime juice. Prick the fish all over with
a fork and rub the seasoning paste well into the skin. Set the fish in an
ovenproof dish and leave to marinate at room temperature for about 1 hour,
loosely covered. Preheat the oven to 300 degrees. In a mortar and pestle or
a blender, combine the garlic, green pepper, green onions, oregano,
vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift
up the fish in their dish and scatter 2 tablespoons of the olive oil
underneath each one. Drizzle the remaining oil over the top of the fish and
rub it in. Spoon the salsa verde over the top. Cover the dish and cook the
fish in the oven for 20 minutes, then carefully turn it over and baste with
the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm. This
recipe yields 6 to 8 servings.
Comments: If using striped bass, it will take from 1 to 1 1/2 hours total
to cook. Baste every 15 minutes.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6233 broadcast 04-02-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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