Recipe - Mexican Fish With Green Sauce

1 tablespoon Vegetable oil
6 pound Red snapper, cleaned & boned
Juice of 6 limes
Salt, to taste
Pepper, to taste
Green Sauce
25 lg Romaine lettuce leaves,
white part removed
1 Green pepper, cored, seeded
And cut in lg chunks
1 small White onions, cut in chunks
3 Garlic cloves, whole
5 Radish leaves, optional
6 Scallions, green part only
6 small Italian plum tomatoes,
cut or sliced up lengthwise
6 lg Stuffed Spanish olives,
cut or sliced up 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 sau ce.

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 cove r pan with foil.
Marinate in refrigerator, at least 2 hours.

Bake in the middle of 350F oven, uncovered, 2025 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. De corate with tomatoes and
olives. Serve warm or cold.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988

Recipe by: Minerva Etzioni Posted to MCRecipe Digest V1 #551 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997