Title: Bombay fish fillets in romaine (kangi)
 Categories: Miamiherald, Fish, Ethnic, Jewish, Diabetic
      Yield: 6 Servings
 
      8 lg Romaine leaves
    1/4 c  Chopped fresh parsley
      2 tb Chopped fresh mint
      2 tb Brown sugar
      1 tb Lemon juice
      1 tb Cider vinegar
      1 ts Curry powder
           About 1 ts salt
    1/2 ts White pepper
      6    4oz firm-flesh fish fillets
           -such as cod, flounder,
           -grouper, halibut, bluefish
           -sea bass or snapper
 
   Preheat oven to 400 degrees.  Grease an 8-or 9-inch square baking
  dish.
   Blanche the romaine in boiling water until pliable. Drain. Arrange 2
  of the leaves in the bottom of the baking dish.
   In a blender or food processor, puree the parsley, mint, brown sugar,
  lemon juice, vinegar, curry powder, salt and pepper.
   Spread a heaping teaspoon of the spice mixture on each fillet. Place
  the fillets on the remaining 6 romaine leaves. Fold the steam end
  over the fish, tuck in the sides of the leaf, and roll up. Place seam
  side down, in the baking dish. Bake the fish until tender, about 30
  minutes.
  
  Nutritional info per serving: 115 cal; 20g pro, 5g carb, .8g fat(7%)
  Exchanges: .3 bread, 2.9 meat