Mexican Fish with Green Sauce

Title:
Mexican Fish with Green Sauce

Yield:
6 Servings

Categories:
Fish,
Kosher,
Passover




Ingredients:





     1 tb Vegetable oil


     6 lb Red snapper, cleaned & boned


          Juice of 6 limes


          Salt, to taste


          Pepper, to taste


          Green Sauce


    25 lg Romaine lettuce leaves,


          -white part removed


     1    Green pepper, cored, seeded


          And cut in lg chunks


     1 sm White onions, cut in chunks


     3    Garlic cloves, whole


     5    Radish leaves, optional


     6    Scallions, green part only


     6 sm Italian plum tomatoes,


          -sliced lengthwise


     6 lg Stuffed Spanish olives,


          -sliced lengthwise






 Coat a large, deep roasting pan with oil and place the fish in the center.


 Rub it inside and out with the juice of half a lime and sprinkle with salt


 and white pepper. Refrigerate while preparing sau ce.


 


 Using a blender or food processor, puree lettuce leaves, green pepper,


 onion, garlic, radish leaves, scallions, remaining lime juice and salt and


 white pepper to taste. Pour sauce over fish and cove r pan with foil.


 Marinate in refrigerator, at least 2 hours.


 


 Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5


 minutes. Fish is done when flesh is opaque and moist. Carefully transfer to


 a warm serving platter. Pour sauce over fish. De corate with tomatoes and


 olives. Serve warm or cold.


 


 NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,


 New York: 1988


 


 Recipe by: Minerva Etzioni Posted to MC-Recipe Digest V1 #551 by "Master


 Harper Gaellon" 
on Apr 4, 1997