Ingredients

  • 1 4-pound whitefish, left whole
  • 1 ½ tsp. salt
  • ¾ tsp. pepper
  • 1 onion, sliced
  • ½ tsp. 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.