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Bass with Zucchini
Good, tender and juicy whitefish. Serves 3 people. Don't go wild with the Serrano chile!
1 1/2 lb. firm whitefish fillets
3 cloves garlic, minced
1 to 2 tbsp. cilantro, finely chopped (but I use lots more)
2 tbsp. oil-packed sun-dried tomatoes, chopped and drained
2 green onions, chopped
a dash white wine
2 to 3 small zucchini, sliced
1 Serrano chile, minced (Hot -- don't use too much!)
Salt, pepper, paprika
Arrange Seabass fillets in a single layer on foil-lined broiler pan.
Spread garlic, cilantro, sun-dried tomatoes, and green onions over them.
Squeeze lime juice on 'em, sprinkle the wine, arrange the marrow around
the fish, salt/pepper to taste, and add paprika for colour. Cover with
foil and crimp the edges to form a seal. Bake at 450 degrees for 20 minutes.