Sea Bass in Cilantro
Yield
8 servingsPrep
90 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sea bass
or red snapper |
* |
| 1 | cup |
milk
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | cup |
onions
chopped, 1 large |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
green chili peppers
canned, drained, finely chopped |
|
| ¼ | cup |
cilantro
fresh, snipped |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | wedges |
lemon
or lime wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sea bass
or red snapper |
* |
| 237 | ml |
milk
|
|
| 5 | ml |
cumin
ground |
|
| 237 | ml |
onions
chopped, 1 large |
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
green chili peppers
canned, drained, finely chopped |
|
| 59 | ml |
cilantro
fresh, snipped |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | wedges |
lemon
or lime wedges |
*
|
Directions
Bass Or Red Snapper fillets should be cut into 8 serving pieces.
Place fish fillets in a shallow glass or plastic dish.
Mix milk with cumin and pour over the fish.
Cover and refrigerate at least 1 hour.
Cook and stir onion in oil in a 2-quart saucepan until tender.
Stir in the remaining ingredients except the fish and fruit wedges.
Heat to boiling and then reduce the heat.
Simmer, uncovered, until thickened, about 10 minutes.
Heat the oven to 350℉ (180℃).
Drain fish and pat dry.
Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil.
Spoon some of the onion mixture onto the fish.
Fold foil over the fish and seal security.
Place foil packets on an ungreased jelly roll pan, 15½ X 15½ X 1-inch.
Bake until fish fish flakes easily with fork, 25 to 30 minutes.
Serve with lemon or lime wedges.
