Sea Bass in Cilantro

Ingredients

Amount		Ingredient	Preparation
2	pounds	sea bass	or red snapper
1	cup	milk
1	teaspoon	cumin	ground
1	cup	onion	chopped, 1 large
1/4	cup	vegetable oil
1	cup	green chili peppers	canned, drained, finely chopped
1/4	cup	cilantro	fresh, snipped
3/4	teaspoon	salt
1/4	teaspoon	black pepper
1	wedges	lemon	or lime wedges

Directions

Bass Or Red Snapper fillets should be cut into 8 serving pieces.

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.