Recipe - El Charro Pescado Viscayena (Fish With Vegetables)

8 Boneless fish fillets (cod,
Sole, snapper) 6 ounce each
One half cup Margarine melted
Salt and pepper to taste
One fourth cup Fresh lime juice
1 White onion cut or sliced up into
Rings
Sauce
One fourth cup Oil
2 Green bell pepper cut or sliced up
Into rings
2 Potatoes cook, peel,
Dice
One fourth cup Lime juice
1 cup Frozen peas and carrots
One half teaspoon Tabasco sauce
One half cup White onion chopped
2 tablespoon Garlic puree *
Salt and pepper to taste
One half cup Fresh cilantro
6 Green chiles roast, peel,
Chop
1 cup Reserved fish broth
Garnish
1 bn Fresh cilantro
8 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip