Bombay Fish Fillets in Romaine (Kangi)

Title:
Bombay Fish Fillets in Romaine (Kangi)

Yield:
6 Servings

Categories:
Fish,
Ethnic,
Jewish,
Diabetic




Ingredients:





     8 lg Romaine leaves


   1/4 c  Chopped fresh parsley


     2 tb Chopped fresh mint


     2 tb Brown sugar


     1 tb Lemon juice


     1 tb Cider vinegar


     1 ts Curry powder


          About 1 ts salt


   1/2 ts White pepper


     6    4oz firm-flesh fish fillets


          -such as cod, flounder,


          -grouper, halibut, bluefish


          -sea bass or snapper






  Preheat oven to 400 degrees.  Grease an 8-or 9-inch


 square baking dish.


  Blanche the romaine in boiling water until pliable.


 Drain.  Arrange 2 of the leaves in the bottom of the


 baking dish.


  In a blender or food processor, puree the parsley,


 mint, brown sugar, lemon juice, vinegar, curry powder,


 salt and pepper.


  Spread a heaping teaspoon of the spice mixture on


 each fillet.  Place the fillets on the remaining 6


 romaine leaves.  Fold the steam end over the fish,


 tuck in the sides of the leaf, and roll up.  Place


 seam side down, in the baking dish.


 Bake the fish until tender, about 30 minutes.


 


 Nutritional info per serving: 115 cal; 20g pro, 5g


 carb, .8g fat(7%) Exchanges: .3 bread, 2.9 meat


 


 Source: Miami Herald, 9/5/96


 formatted by Lisa Crawford


 Posted to MM-Recipes Digest V3 #246


 


 Date: 09 Sep 96 00:08:03 EDT


 


 From: "Lisabeth Crawford (Pooh)"