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2 - lbs. sea bass or red snapper fillets, cut into 8 serving pcs.
1 - cup milk
1 - tsp. ground cumin
1 - large onion, finrly chopped (about 1 cup)
1/4 - cup vegetable oil
1 - cup finely chopped canned green chilis
1/4-1/2 cup snipped fresh cilantro
3/4 - tsp. salt
1/4 - tsp. pepper
Lime or Lemon
- Place fish fillets in shallow glass or plastic dish. Mix milk and cumin; pour over fis. Cover and refrigerate 1 hour.
- Cook and stir onion in oil in 2-quart saucepan until tender. Stir in remaining ingredients except fish and lime or lemon. Heat to boiling; reduce heat. Simmer uncovered until thickened, about 10 minutes.
- Heat oven to 350 degrees. Drain fish; pat dry. Place 1 pc. fish on each of 8-inch squares heavy duty aluminum foil. Spoon some onion mixture onto fish. Fold foil over fish; seal securely. Place foil packets in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake until fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime.
Book: Betty Crocker's Southwest Cooking