| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Mexican |
Mexican, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Red Snapper |
| 4 |
tb |
Cream |
|
|
Salt and pepper |
| 1 |
tb |
Butter |
| 2 |
ts |
Chopped parsley |
| 4 |
tb |
Bread crumbs |
| 4 |
|
Eggs slightly beaten |
| 1 |
|
Canned chili, sliced |
| 2 |
|
Red peppers, chopped |
INSTRUCTIONS
Boil the fish in enough salted water to cover, with pepper to taste, and
parsley about fifteen minutes or until tender. Remove, drain and separate
fish from bones. Shred the fish and mix with eggs. Add the chopped peppers
and the cream. Butter a casserole and sprinkle with bread crumbs. Put in
the fish mixture, pressing it down well. Bake in a slow oven (325 degrees
F.) fifteen or twenty minutes. Garnish with chili.
Yield: Six servings.
Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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