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  Recipe Home » Misc » Bombay Fish Fillets In Romaine (Kangi)
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  Bombay Fish Fillets In Romaine (Kangi)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
8 large 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
About 1 ts salt
1/2 tsp White pepper
6 4oz firm flesh fish fillets such as cod, flounder, grouper, halibut, bluefish sea bass or snapper
Instructions:
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
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