Side Pannel
Mexican Fish with Green Sauce
Mexican Fish with Green Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 1 tb Vegetable oil
- 6 lb Red snapper, cleaned & boned
- Juice of 6 limes
- Salt, to taste
- Pepper, to taste
- Green Sauce
- 25 lg Romaine lettuce leaves,
- -white part removed
- 1 Green pepper, cored, seeded
- And cut in lg chunks
- 1 sm White onions, cut in chunks
- 3 Garlic cloves, whole
- 5 Radish leaves, optional
- 6 Scallions, green part only
- 6 sm Italian plum tomatoes,
- -sliced lengthwise
- 6 lg Stuffed Spanish olives,
- -sliced lengthwise
Directions
Coat a large, deep roasting pan with oil and place the fish in the center.
Rub it inside and out with the juice of half a lime and sprinkle with salt
and white pepper. Refrigerate while preparing sau ce.
Using a blender or food processor, puree lettuce leaves, green pepper,
onion, garlic, radish leaves, scallions, remaining lime juice and salt and
white pepper to taste. Pour sauce over fish and cove r pan with foil.
Marinate in refrigerator, at least 2 hours.
Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5
minutes. Fish is done when flesh is opaque and moist. Carefully transfer to
a warm serving platter. Pour sauce over fish. De corate with tomatoes and
olives. Serve warm or cold.
Rub it inside and out with the juice of half a lime and sprinkle with salt
and white pepper. Refrigerate while preparing sau ce.
Using a blender or food processor, puree lettuce leaves, green pepper,
onion, garlic, radish leaves, scallions, remaining lime juice and salt and
white pepper to taste. Pour sauce over fish and cove r pan with foil.
Marinate in refrigerator, at least 2 hours.
Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5
minutes. Fish is done when flesh is opaque and moist. Carefully transfer to
a warm serving platter. Pour sauce over fish. De corate with tomatoes and
olives. Serve warm or cold.
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