El charro pescado viscayena (fish with vegetables)

Yield: 6 Servings

Measure Ingredient
8 \N Boneless fish fillets (cod,
\N \N Sole, snapper) -- 6 oz each
½ cup Margarine -- melted
\N \N Salt and pepper -- to taste
¼ cup Fresh lime juice
1 \N White onion -- sliced into
\N \N Rings
\N \N Sauce---
¼ cup Oil
2 \N Green bell pepper -- sliced
\N \N Into rings
2 \N Potatoes -- cook, peel,
\N \N Dice
¼ cup Lime juice
1 cup Frozen peas and carrots
½ teaspoon Tabasco sauce
½ cup White onion -- chopped
2 tablespoons Garlic puree -- *
\N \N Salt and pepper -- to taste
½ cup Fresh cilantro
6 \N Green chiles -- roast, peel,
\N \N Chop
1 cup Reserved fish broth
\N \N Garnish---
1 bunch Fresh cilantro
8 \N Pieces lime

* 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

Similar recipes