| Ingredients: |  |
| |
 |
8
two- to four- ounce thin fish fillets, such as flounder or sole |
|
|
|
1/4
cup fresh lime juice (about 3 limes) |
|
4
garlic cloves, pressed or minced |
|
1/4 cup
chopped fresh basil |
|
1
teaspoon grated fresh ginger root |
|
3
tablespoons chopped fresh cilantro |
|
1/2 teaspoon
freshly grated lime peel
|
| Directions: |
| |
| 1. |
Preheat
the oven to 375º. |
| 2. |
Rinse the
fish fillets, pat dry, and set them aside. |
| 3. |
In a medium
bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro,
and lime peel. |
| 4. |
Lay the
fillets, skin side up, on a cutting board or counter and spoon 1/8 of the filling
onto on end of each fillet. |
| 5. |
Roll up
each fillet and place the rolls close together in a non-reactive baking dish. |
| 6 |
Cover
tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily
with a fork. |
