| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Seafoods, Sauce |
4 |
Servings |
INGREDIENTS
|
|
Cilantro sauce |
| 3 |
c |
Loosely packed fresh cilantro leaves |
| 1/3 |
c |
Water |
| 4 |
ts |
Fresh lime juice |
| 4 |
|
Fresh thai red or green chiles; seeded and chopped* |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Sugar |
| 4 |
|
Red snapper; flounder, sole or |
|
|
; orange roughy |
|
|
; fillets |
|
|
Salt |
INSTRUCTIONS
H
1. Make Cilantro Sauce: Combine ingredients in blender; puree until smooth.
Makes 3/4 cup.
2. Heat oven to 400°F. Lightly oil 4 squares of foil or parchment paper.
Place fish on foil. Sprinkle lightly with salt; spread 2 teaspoons Cilantro
Sauce on each fillet. Fold up around fish and crimp edges to seal; place on
cookie sheet and bake 10 minutes. Serve fish with remaining sauce.
*Thai chiles are available in Asian markets.
Prep time: 15 minutes Cooking time: 10 minutes Degree Of difficulty: Easy
Low-fat Low-calorie
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Tuesday, December 16, 1997 5:52 AM To fully enjoy the intense
flavor of the cilantro-pepper sauce, we cooked the fish and sauce together.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on
Jan 2, 1998
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