Recipe - Bombay Fish Fillets In Romaine (Kangi)

8 lg Romaine leaves
One fourth cup Chopped fresh parsley
2 tablespoon Chopped fresh mint
2 tablespoon Brown sugar
1 tablespoon Lemon juice
1 tablespoon Cider vinegar
1 teaspoon Curry powder
About 1 teaspoon salt
One half teaspoon White pepper
6 4oz firmflesh fish fillets
such as cod, flounder,
grouper, halibut, bluefish
sea bass or snapper

Preheat oven to 400 degrees. Grease an 8or 9inch
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 MMRecipes Digest V3 #246

Date: 09 Sep 96 00:08:03 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM