Thursday, June 2, 2011

Sea Bass in Cilantro with Lemon

image courtesy of

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.
 Good for 8 servings.

Book: Betty Crocker's Southwest Cooking 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...