Bombay Fish Fillets in Romaine (Kangi)

Category : Seafood

Author : Mherald

Hits : 1467

Rating :


Date : 23/08/2002


8 lg Romaine leaves
1/4 cup Chopped fresh parsley
2 tbsp Chopped fresh mint
2 tbsp Brown sugar
1 tbsp Lemon juice
1 tbsp Cider vinegar
1 tsp Curry powder
1 tsp salt
1/2 ts White pepper
6 4oz firm flesh fish fillets (cod, flounder, halubut, etc)


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.

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