El Charro Pescado Viscayena (Fish With Vegetables) Recipe

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Servings: 1

Ingredients

  • (Fish With Vegetables)
  • 8 x boneless fish fillets (cod, sole, snapper) - 6 ounce each
  • 1/2 c. margarine -- melted salt and pepper -- to taste
  • 1/4 c. fresh lime juice
  • 1 x white onion -- sliced into rings
  • 1/4 c. oil
  • 2 x green bell pepper -- sliced into rings
  • 2 x potatoes -- cook, peel, dice
  • 1/4 c. lime juice
  • 1 c. frzn peas and carrots
  • 1/2 tsp Tabasco sauce
  • 1/2 c. white onion -- minced
  • 2 Tbsp. garlic puree -- salt and pepper -- to taste
  • 1/2 c. fresh cilantro
  • 6 x green chilies -- roast, peel, chop
  • 1 c. reserved fish broth
  • 1 bn fresh cilantro
  • 8 piece lime

Directions

  1. 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
  2. In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
  3. Rinse and pat dry fish fillets. Coat glass baking pan with melted margarine.
  4. 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 min. Drain off 1 c. broth and reserve.
  5. Assemble and prepare sauce ingredients while fillets are baking. Fifteen min before serving, combine sauce ingredients in a large skillet and bring to the boil. Add in liquid removed fillets and simmer 15 min. Serve with cilantro and lime garnish.

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