1 4-pound whitefish, left whole
1 ½ tsp. Salt
¾ tsp. Pepper
1 onion, sliced
½ chili powder
½ tsp. Thyme
3 cloves garlic
1 to 2 medium tomatoes, quartered
1 tsp. Parsley
1 carrot, sliced (optional)
1 small green pepper, sliced
1 cup margarine
1 tbsp. White wine
Parsley sprigs, for garnish
Lemon slices, for garnish
USE: 6-quart fish steamer
Yields: 6 servings
Clean out the cavity of the fish. Rinse and dry fish thoroughly. Sprinkle well with salt and pepper, especially in cavity. Place fish into a 6-quart fish steamer. Put remaining ingredients, except for garnish, over the fish. Steam, covered, for 30 minutes over a low flame. Baste occasionally with the sauce.
Serve hot, garnished with parsley and lemon slices.
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