Bombay Fish Fillets in Romaine (Kangi)
| Yield: | 6 Servings |
| Categories: | Ethnic, Jewish, Fish, Diabetic |
| 8 | lg | Romaine leaves |
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Chopped fresh mint |
| 2 | tb | Brown sugar |
| 1 | tb | Lemon juice |
| 1 | tb | Cider vinegar |
| 1 | ts | Curry powder |
| About 1 ts salt | ||
| 1/2 | ts | White pepper |
| 6 | 4oz firm-flesh fish fillets such as cod, flounder, grouper, halibut, bluefish sea bass or snapper |
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