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  Bombay fish fillets in romaine (kangi)
 
Yield: 6 Servings
 
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 Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the leaves in the bottom of the baking dish. In a blender or food processor puree the parsley mint brown sugar lemon juice vinegar curry powder salt and pepper. Spread a heaping teaspoon of the spice mixture on each fillet. Place the fillets on the remaining 6 romaine leaves. Fold the steam end over the fish tuck in the sides of the leaf and roll up. Place seam side down in the baking dish. Bake the fish until tender about 30 minutes. Nutritional info per serving: 115 cal; 20g pro 5g carb .8g fat(7%) Exchanges: .3 bread 2.9 meat Source: Miami Herald 9/5/96 formatted by Lisa Crawford

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