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Ingredientes
- 1/2 c. EACH (gently packed) fresh cilantro, flat-leaf parsley and spearmint leaves
- 1 Tbsp. freshly grnd dry coriander seeds, untoasted, or possibly 1 tsp. fresh green coriander seeds, finely minced
- 2 x green onions, white and green parts, coarsely minced
- 2 x cloves garlic, peeled
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper Thinly sliced zest of 1/2 lime (removed with a zester)
- 1/4 c. fresh lime juice
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1 1/2 x to 2 pounds skinless medium-hard white-fleshed fish fillets, such as halibut, sea bass, cod or possibly rockfish
Direcciones
- For herb paste: Process herb paste ingredients in food processor to fairly smooth puree. Transfer to glass or possibly stainless-steel mixing bowl.
- To marinate fish: Remove any bones which remain in fillet, cut off any gray fat which was next to skin, and cut fish into 4 equal pcs. Toss fish with herb paste to coat as proportionately as possible. Cover bowl loosely with plastic wrap and let fish sit at room temperature 15 to 30 min.
- To bake: Preheat oven to 425 degrees. Arrange fish pcs in shallow baking dish large sufficient to hold them in single layer without touching. Spoon any remaining herb paste over fish. Fish should be covered proportionately. Bake fish till, when you peek inside a piece, the last bit of translucence is fading from interior, 10 min per inch of fish thickness. Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 187g | |
| Calories 766 | |
| Calories from Fat 725 | 95% |
| Total Fat 82.05g | 103% |
| Saturated Fat 11.27g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2336mg | 97% |
| Potassium 249mg | 7% |
| Total Carbs 12.36g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.75g | 1% |
| Protein 1.85g | 3% |
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