El charro pescado viscayena (fish with vegetables)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Boneless fish fillets (cod, | |
| Sole, snapper) -- 6 oz each | ||
| ½ | cup | Margarine -- melted |
| Salt and pepper -- to taste | ||
| ¼ | cup | Fresh lime juice |
| 1 | White onion -- sliced into | |
| Rings | ||
| Sauce--- | ||
| ¼ | cup | Oil |
| 2 | Green bell pepper -- sliced | |
| Into rings | ||
| 2 | Potatoes -- cook, peel, | |
| Dice | ||
| ¼ | cup | Lime juice |
| 1 | cup | Frozen peas and carrots |
| ½ | teaspoon | Tabasco sauce |
| ½ | cup | White onion -- chopped |
| 2 | tablespoons | Garlic puree -- * |
| Salt and pepper -- to taste | ||
| ½ | cup | Fresh cilantro |
| 6 | Green chiles -- roast, peel, | |
| Chop | ||
| 1 | cup | Reserved fish broth |
| Garnish--- | ||
| 1 | bunch | Fresh cilantro |
| 8 | Pieces lime | |
Directions
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
Rinse and pat dry fish fillets. Coat glass baking pan with melted margarine. Arrange fillets in one layer in pan. Sprinkle with salt and pepper and lime juice and scatter onion over all. Cover with foil and bake at 325 degrees 30 minutes. Drain off 1 cup broth and reserve.
Assemble and prepare sauce ingredients while fillets are baking. Fifteen minutes before serving, combine sauce ingredients in a large skillet and bring to the boil. Add drained fillets and simme 15 minutes. Serve with cilantro and lime garnish.
Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File