Recipe: Sea Bass in Cilantro (marinated in milk, baked in foil packets)

SEA BASS IN CILANTRO

2 lb sea bass or red snapper filets, cut into 8 serving pieces
1 cup milk
1 tsp ground cumin
1 cup 1 large onion, chopped
1/4 cup vegetable oil
1 cup canned green chiles, drained and finely chopped
1/4 to 1/2 cup snipped fresh cilantro
3/4 tsp salt
1/4 tsp ground black pepper
1 lemon or lime wedges

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 flakes easily with fork, 25 to 30 minutes.

Serve with lemon or lime wedges.

Makes 8 servings
Source: Mike Keri