Fish with Cilantro Sauce
Serve 6
 
2 pounds fish fillets; *
1 onion; sliced,(small)
1 clove garlic; small, minced
1 tablespoon vegetable oil
1/4 cup almonds; toasted, ground
2 tablespoon lime juice
1/2 pickled jalapeno pepper; **
1/2 teaspoon salt
1 dash pepper
salt
1/2 cup cilantro; snipped
 
* Use large Red Snapper or other fish fillets cut into 6 serving pieces.

** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp.

Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 tsp salt, and pepper.  Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.
 
Sea Bass in Cilantro
Yield: 8 servings
 
2 pound 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 chiles; **
1/4 cup fresh cilantro; snipped, ***
3/4 teaspoon salt
1/4 teaspoon pepper
lemon or lime wedges
 
* Bass Or Red Snapper fillets should be cut into 8 serving pieces.

** Green chiles should be canned, drained and finely chopped.

*** You can use up to 1/2 cup of the snipped Cilantro.  To Taste.

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.