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An interesting change for a summer menu, using an assertive Central and South American herb sometimes called “summer cilantro”. (You could substitute regular cilantro, but the flavor is not really the same.) A very healthy recipe, with no need to heat up the kitchen — the lime juice marinade “cooks” the fish. Only one downside — though it came from a blog that emphasizes local foods, the recipe uses supermarket fish — groan. It’s delicious, but I’m hoping that someone who is a better fisherman than I am will try this with a local, wild-caught fish such as bream or sunfish. If you do, please post your results!
Source: Based on a recipe found at http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/ (Entered by Janice Matthews)
Servings: serves 2 quite generously
Ingredient keywords: fish, lime, olive, honey, papalo, epazote, cherry, radish, jalapeno, onion, lettuce
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