------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
      Title: Sea Bass In Cilantro
 Categories: Mexican Fish Main dish
   Servings:  8
 
       2 lb Sea Bass Or Red Snapper; *
       1 c  Milk
       1 t  Cumin; Ground
       1 c  Onion; Chopped, 1 Large
     1/4 c  Vegetable Oil
       1 c  Green Chiles; **
     1/4 c  Fresh Cilantro; Snipped, ***
     3/4 t  Salt
     1/4 t  Pepper
       1 x  Lemon Or Lime Wedges
 
   *      Bass Or Red Snapper fillets should be cut into 8 serving pieces.
   **     Green chiles should be canned, drained and finely chopped.
   ***    You can use up to 1/2 cup of the snipped Cilantro.  To Taste.
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   Place fish fillets in a shallow glass or plastic dish.  Mix milk with
   cumin and pour over the fish.  Cover and refrigerate at least 1 hour.
   Cook and stir onion in oil in a 2-quart saucepan until tender.  Stir in
   the remaining ingredients except the fish and fruit wedges.  Heat to
   boiling and then reduce the heat.  Simmer, uncovered, until thickened,
   about 10 minutes.  Heat the oven to 350 degrees F.  Drain fish and pat
   dry.  Place 1 fish on each of eight 12-inch squares of heavy duty aluminum
   foil.  Spoon some of the onion mixture onto the fish.  Fold foil over the
   fish and seal security.  Place foil packets on an ungreased jelly roll
   pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until fish fish flakes easily with
   fork, 25 to 30 minutes.  Serve with lemon or lime wedges.
 
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