| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Portuguese | Seafood | 12 | Servings |
INGREDIENTS
| 5 | lb | Uhu (parrot fish) |
| 1 | pk | Hot Portuguese sausage; sliced |
| Green onion whites; sliced lengthwise; about 3" long | ||
| 3 | Cloves garlic; minced | |
| 2 | ts | Ginger; grated |
| Salt and pepper to taste | ||
| 2 | Pieces ti leaves |
INSTRUCTIONS
Preheat oven to 450 degrees. Butterfly fish from the back and debone. Clean fish as usual; wash thoroughly and pat dry. Salt and pepper fish to taste. Combine Portuguese sausage slices, onion whites, garlic and ginger. Stuff in cavity of fish and using needle and thread, sew to close (optional). Place one ti leaf on either side of fish, shiny side up, and wrap in tin foil. Place in baking pan and bake for 1 hour and 15 minutes. Note: Lup chong can be substituted for the sausage. From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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