| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Appetizer | 4 | Servings |
INGREDIENTS
| 1 | lb | Fillet of halibut; sole or other lean; white fleshed fish |
| 1/2 | c | Lime juice |
| 1/4 | c | Lemon juice |
| 1 | ts | Ginger root; chopped fine |
| 1/2 | ts | Salt |
| Black pepper; ground | ||
| 1 | Clove garlic; minced | |
| 1/2 | lg | Red onion; sliced thin |
| 1 | tb | Canned green chiles; seeded & minced |
| 2 | tb | Chinese parsley; chopped |
| Chinese parsley; chopped |
INSTRUCTIONS
From: JOEL.EHRLICH@mogur.com (JOEL EHRLICH) Date: Mon, 29 Aug 1994 04:02:56 GMT Slice fish fillets in half lengthwise. Cut into 1/2" pieces. Spread in one layer in a glass dish. Combine all but the last one of the remaining ingredients. Pour over the fish. Cover with plastic wrap. Refrigerate 6 hours or more, turning once. Sprinkle with the final measure of Chinese parsley before serving. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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