Bombay Fish Fillets In Romaine (Kangi) Recipe

• 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

1. Preheat oven to 400 degrees.
2. Grease an 8-or possibly 9-inch square baking dish.
3. Blanche the romaine in boiling water till pliable.
4. Drain.
5. Arrange 2 of the leaves in the bottom of the baking dish.
6. In a blender or possibly food processor, puree the parsley, mint, brown sugar, lemon juice, vinegar, curry pwdr, salt and pepper.
7. Spread a heaping tsp.
8. of the spice mix on each fillet.
9. Place the fillets on the remaining 6 romaine leaves.
10. Fold the steam end over the fish, tuck in the sides of the leaf, and roll up.
11. Place seam side down, in the baking dish.
12. Bake the fish till tender, about 30 min.

fresh parsley, fresh mint, brown sugar, lemon juice, vinegar, curry, white pepper, grouper

Taken from cookeatshare.com/recipes/bombay-fish-fillets-in-romaine-kangi-88923 (may not work)