Anonymous 2-7-2005

1 large foil roasting bag

1 fresh whole abalone fish; if frozen, defrost thoroughly in fridge before using

2 cups pittless black dried dates, thinly sliced

1 cup salted butter, softened

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon fresh fenugreek, chopped

1 tablespoon fresh chives, chopped

1 shallot, finely chopped

2 teaspoons coarsely ground black pepper

1 teaspoon dried paprika

cilantro sprigs to garnish

Preheat oven to 375F. Grease inside of roasting bag and put it on a heatproof

cookie sheet. Using a food processor, blend butter, cilantro, parsley,

fenugreek, chives, shallot, black pepper and dried paprika for about 3 minutes

using the pulse button. Do not over process. The butter should be speckled with

the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4

inch chunks. Set aside. Wash abalone fish with water. Place fish inside the

roasting bag and top with the dates and chunks of butter. Carefully roll up the

bag opening in the direction of the top of the bag to keep in the heat, prevent

the juices from leaking and to ensure a good blending of flavors. Bake in the

oven for 45 minutes or if using a barbecue, follow the barbecue\'s manual

directions for foil baking fish according to weight. Serve hot garnished with

cilantro sprigs, accompanied by a salad. Serves 4.