Bombay Fish Fillets in Romaine (Kangi)

6 Servings

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Bombay Fish Fillets in Romaine (Kangi) Ingredients

8 lg Romaine leaves	1 tb Cider vinegar
1/4 c Chopped fresh parsley	1 ts Curry powder
2 tb Chopped fresh mint	About 1 ts salt
2 tb Brown sugar	1/2 ts White pepper
1 tb Lemon juice	6 4oz firm-flesh fish fillets

Instructions for Bombay Fish Fillets in Romaine (Kangi)

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 Posted to MM-Recipes Digest V3 #246 Date: 09 Sep 96 00:08:03 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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