Sea Bass in Cilantro with Lemon

image courtesy of foodrepublik.com

Ingredients:

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

Procedure:

• 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