Title: Sea Bass in Cilantro
Categories: Mexican Seafood
Yield: 8 Servings
| 2 | lb | Sea Bass Or Red Snapper; * |
| 1 | c | Milk |
| 1 | ts | Cumin; Ground |
| 1 | c | Onion; Chopped, 1 Large |
| 1/4 | c | Vegetable Oil |
| 1 | c | Green Chiles; ** |
| 1/4 | c | Fresh Cilantro; Snipped, *** |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| | | Lemon Or Lime Wedges |
* Bass Or Red Snapper fillets should be cut into 8 serving pieces. **
Green chiles should be canned, drained and finely chopped. *** You can use
up to 1/2 cup of the snipped Cilantro. To Taste. 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
degrees F. 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, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish
flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges.