Sea Bass In Cilantro

Recipe Ingredients

2 lbs	908g / 32oz	Sea bass or red snapper - *
1 cup	237ml	Milk
1 teaspoon	5ml	Cumin - ground
1 cup	62g / 2.2oz	Onion; chopped - 1 large
1/4 cup	59ml	Vegetable oil
1 cup	237ml	Green chiles - **
1/4 cup	4g / 0.1oz	Fresh cilantro; snipped - ***
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Lemon or lime wedges

Recipe Instructions

* Bass Or Red Snapper fillets should be cut into 8 serving pieces.

** Green chiles should be canned, drained and finely chopped.

*** You can use up to 1/2 cup of the snipped Cilantro. To Taste.

Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges.

Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350F Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil.

Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an 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 wedges.

Source:
Sunset Books

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