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Steamed Whole Fish

Steamed Whole Fish

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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.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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