El Charro Pescado Viscayena (Fish with Vegetables)
| Yield: | 6 Servings |
| Categories: | Mexican |
| 8 | Boneless fish fillets (cod, | |
| Sole, snapper) -- 6 oz each | ||
| 1/2 | c | Margarine -- melted |
| Salt and pepper -- to taste | ||
| 1/4 | c | Fresh lime juice |
| 1 | White onion -- sliced into | |
| Rings | ||
| Sauce--- | ||
| 1/4 | c | Oil |
| 2 | Green bell pepper -- sliced | |
| Into rings | ||
| 2 | Potatoes -- cook, peel, | |
| Dice | ||
| 1/4 | c | Lime juice |
| 1 | c | Frozen peas and carrots |
| 1/2 | ts | Tabasco sauce |
| 1/2 | c | White onion -- chopped |
| 2 | tb | Garlic puree -- * |
| Salt and pepper -- to taste | ||
| 1/2 | c | Fresh cilantro |
| 6 | Green chiles -- roast, peel, | |
| Chop | ||
| 1 | c | Reserved fish broth |
| Garnish--- | ||
| 1 | bn | Fresh cilantro |
| 8 | Pieces lime |
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