Category : Seafood
Author : Mherald
Hits : 1763
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, about30 minutes.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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