Рецепт Bombay Fish Fillets In Romaine (Kangi)

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Порций: 6

Ингредиенты

Cost per serving $3.28 view details
  • 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

Инструкции

  1. Preheat oven to 400 degrees. Grease an 8-or possibly 9-inch square baking dish.
  2. Blanche the romaine in boiling water till pliable.
  3. Drain. Arrange 2 of the leaves in the bottom of the baking dish.
  4. In a blender or possibly food processor, puree the parsley, mint, brown sugar, lemon juice, vinegar, curry pwdr, salt and pepper.
  5. 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.
  6. Bake the fish till tender, about 30 min.

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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