Pescado frio con guacamole (cold fish with avocado sauce)
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Pescado frio con guacamole (cold fish with avocado sauce)
  Fish    Avocado    Mexican    Seafood    Sauces  
Last updated 6/12/2012 1:01:28 AM. Recipe ID 24754. Report a problem with this recipe.
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      Title: Pescado frio con guacamole (cold fish with avocado sauce)
 Categories: Mexican, Seafood, Ceideburg 2
      Yield: 6 Servings
 
      6    To 8 slices fresh fish
           -fillets
           Salt and pepper to taste
      1 tb Tarragon leaves, crumbled
    1/4 c  Lime juice
           Butter (enough for baking
           -dish)
      2    Fresh tomatoes, peeled and
           -chopped
      3    Very ripe avocados, mashed
      2 tb Onions, minced
      4 ts Chili powder (more or less)
  2 1/2 tb Parsley, minced
      1    Clove of garlic, crushed
      1 tb Olive oil
     13    Black olives, pitted
      1 cn Sweet red peppers, cut into
           -strips
 
  Had an outstanding weekend at sales this time, including some neat
  cookbooks++a Danish one, a Mexican one, an Appalachian one, along
  with a small Mongolian Firepot and about two grand worth of software
  that I got for thirty bucks.  Things like Ventura publisher and a
  complete LAN setup including the hardware.  The guy having the sale
  said "Thank God someone came along who knows what this stuff is!" I
  was just thankful I got there first!.  No ridged skillet yet and I
  still haven't found a good wok for Alison, but the sales are really
  picking up again now that spring is here.
  
  Stumbled across this recipe in one of the books and thought it might
  be of at least passing to ya...  ;-} Maybe make it with some nice
  fresh salmon?
  
  Season fish with salt, pepper, and tarragon leaves and soak in lime
  juice for a few minutes.  Set the oven at 375F and bake fish in
  buttered baking dish until it flakes easily when pierced with a fork,
  about 25 minutes.
  
  While fish is baking, combine tomatoes, parsley, avocado, garlic,
  minced onion, oil chili powder, salt and pepper to taste.  (We
  suggest tasting the guacamole as the chili powder is added, so that
  you can get just the degree of heat you desire.)
  
  Spread the above mixture over the cool fish.  Garnish with black olive
  rings and strips of sweet red pepper.
  
  Makes 6 to 8 servings.
  
  




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Recipe ID 24754 (Apr 03, 2005)

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