* Exported from MasterCook *

MACKEREL PAPILLOTE - USKURUMLU KAGITTA

Recipe By :From: Misli Albrecht, (1994)
Serving Size : 6 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Turkish
Seafood Fish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 sm mackerel
salt -- to taste
10 scallions -- with green tops,
chopped
3 tbsp. chopped parsley
3 tbsp. dill -- chopped
2 tbsp olive oil
wax paper -- ¥
pepper to taste
2 tbsp. tomato paste -- in 4 tbsp water
6 thin lemon slices -- cut crosswise

Preheat oven to 350F-180C. Cut off heads and tails of each mackerel. Then cut each fish into 2 filets lengthwise. Wash, salt and drain. Mix scallions, parsley, and dill together in a bowl and set aside. Oil each square of wax paper with a brush. Place 4 small filets or 2 medium sized ones in a row on each square of paper. Sprinkle with pepper. Place 1 tablespoon of diluted tomato paste or 2 tomato slices on filets. Spread the scallion mixture generously over the filets. Place 1 lemon slice on the scallions. Make a package by folding the ends of paper over the fish. Then roll up. Wet top of package with water. Place package on an oven tray and bake for 25 minutes. Serve one package per person



Cuisine:
"Turkish"












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Per Serving (excluding unknown items): 237 Calories; 8g Fat (31.1% calories from fat); 36g Protein; 5g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 320mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0