Mexican Fish With Green Sauce


1 tablespoon Vegetable oil
6 pounds Red snapper, cleaned & boned
Juice of 6 limes
Salt, to taste
Pepper, to taste
25 lrg Romaine lettuce leaves, white part remov
1 Green pepper, cored, seeded
inch And cut lg chunks
1 small White onions, cut in chunks
3 Garlic cloves, whole
5 Radish leaves, optional
6 Scallions, green part only
6 smalls Italian plum tomatoes, sliced lengthwise
6 lrg 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 sauce.
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 cover 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. Decorate with tomatoes and olives. Serve warm or cold.




6.0 servings


Sunday, December 6, 2009 - 1:58am


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