Receta Bombay Fish Fillets In Romaine (Kangi)
Ingredientes
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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.