| 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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