| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Mexican |
Fish, Main dish, Mexican, Seafood, Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish Fillets; * |
| 1 |
|
Onion; Sliced, 1 small |
| 1 |
|
Clove Garlic; Small, Minced |
| 1 |
tb |
Vegetable Oil |
| 1/4 |
c |
Almonds; Toasted, Ground |
| 2 |
tb |
Lime Juice |
| 1/2 |
|
Pickled Jalapeno Pepper; ** |
| 1/2 |
ts |
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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