Title: Fish in Cilantro Sauce
Categories: Mexican Seafood
Yield: 6 Servings

2	lb	Fish Fillets; *
1		Onion; Sliced, 1 small
1		Clove Garlic; Small, Minced
1	tb	Vegetable Oil
1/4	c	Almonds; Toasted, Ground
2	tb	Lime Juice
1/2		Pickled Jalapeno Pepper; **
1/2	ts	Salt
1	ds	Pepper
		Salt
1/2	c	Cilantro; Snipped

* Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp.

Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.

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