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Sea bass in cilantro

Yield: 8 Servings

Ingredients:

• 2 lb Sea Bass Or Red Snapper; *
• 1 c Milk
• 1 ts Cumin; Ground
• 1 c Onion; Chopped
• 1 Large
• 1/4 c Vegetable Oil
• 1 c Green Chiles; **
• 1/4 c Fresh Cilantro; Snipped ***
• 3/4 ts Salt
• 1/4 ts Pepper
• 1 x Lemon Or Lime Wedges

Instructions:

* 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.

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