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Ingredientes
- 8 lrg Romaine leaves
- 1/4 c. Minced fresh parsley
- 2 Tbsp. Minced fresh mint
- 2 Tbsp. Brown sugar
- 1 Tbsp. Lemon juice
- 1 Tbsp. Cider vinegar
- 1 tsp Curry pwdr About 1 ts salt
- 1/2 tsp White pepper
- 6 x 4oz hard-flesh fish fillets such as cod, flounder, grouper, halibut, bluefish sea bass or possibly snapper
Direcciones
- Preheat oven to 400 degrees. Grease an 8-or possibly 9-inch square baking dish.
- Blanche the romaine in boiling water till pliable.
- Drain. Arrange 2 of the leaves in the bottom of the baking dish.
- In a blender or possibly food processor, puree the parsley, mint, brown sugar, lemon juice, vinegar, curry pwdr, salt and pepper.
- Spread a heaping tsp. of the spice mix 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 till tender, about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 6 servings | |
| Calories 39 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 298mg | 9% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.82g | 4% |
| Protein 1.48g | 2% |
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