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El Charro Pescado Viscayena (fish With Vegetables)

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CATEGORY CUISINE TAG YIELD
Seafood Mexican Mexican 6 Servings

INGREDIENTS

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
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 t Tabasco sauce
1/2 c White onion, chopped
2 T Garlic puree, *
Salt and pepper, to taste
1/2 c Fresh cilantro
6 Green chiles, roast peel
Chop
1 c Reserved fish broth
1 Fresh cilantro
8 Pieces lime

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 336
Calories From Fat: 247
Total Fat: 28g
Cholesterol: 0mg
Sodium: 453.8mg
Potassium: 421.8mg
Carbohydrates: 20.3g
Fiber: 4.2g
Sugar: 2.8g
Protein: 4g


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