| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Food proces, Seafood, Quick and e |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic |
| 1 |
c |
Loosely packed cilantro leaves |
| 5 |
tb |
Olive oil |
|
|
Juice of one lime |
|
|
Salt and freshly ground pepper to taste |
| 2 |
lb |
Salmon fillet; skin on |
| 1 |
lg |
Ripe tomato; seeded and chopped |
INSTRUCTIONS
preheat oven to 400° F. Place the garlic, cilantro, 2 tablespoons of the
olive oil, the lime juice, salt, and pepper in a blender or a food
processor. Process until creamy. Brush a baking pan or sheet with the
remaining oil and place the salmon in it. Spread the cilantro mixture on
the salmon, scatter the tomato over it, and sprinkle with a little more
salt and pepper. Bake, uncovered, until the salmon is done (peek in between
the layers of flesh with a thin-bladed knife), 12 to 15 minutes. Serve
immediately.
NOTES : Alternative fish for this recipe: Because this pesto is strong
flavored, I'd prepare this with only with strong-flavored fish, such as
bluefish, bonito, mackerel or pompano. Recipe by: Fish, Complete Guide to
Buying and Cooking/Mark Bittman
Posted to EAT-L Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Dec 25,
1997
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