| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Mexican |
Fish, Main dish, Mexican, Sauces, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish Fillets, * |
| 1 |
|
Onion, Sliced 1 small |
| 1 |
|
Clove Garlic, Small Minced |
| 1 |
T |
Vegetable Oil |
| 1/4 |
c |
Almonds, Toasted Ground |
| 2 |
T |
Lime Juice |
| 1/2 |
|
Pickled Jalapeno Pepper, ** |
| 1/2 |
t |
Salt |
| 1 |
ds |
Pepper |
|
|
Salt |
| 1/2 |
c |
Cilantro, Snipped |
INSTRUCTIONS
Use large Red Snapper or other fish fillets cut into 6 serving pieces.
** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There
should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook
onion and garlic in hot oil until tender but not brown. Add the
almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper.
Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange
the fish fillets and sprinkle lightly with salt. top with the onion
mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake,
covered, in a preheated 350 degree F. oven for about 40 minutes, or
until the fish flakes easily when tested with a fork. Mostly from
Better Homes & Garden's "Mexican Cookbook". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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