El Charro Pescado Viscayena (Fish With Vegetables)

Recipe Ingredients

8		Boneless fish fillets - (cod, sole, snapper), 6 oz each
1/2 cup	99g / 3.5oz	Margarine - melted
		Salt and pepper - to taste
1/4 cup	59ml	Fresh lime juice
1		White onion - sliced into rings
		Sauce
1/4 cup	59ml	Oil
2		Green bell pepper - sliced into rings
2		Potatoes - cook, peel, dice
1/4 cup	59ml	Lime juice
1 cup	110g / 3.9oz	Frozen peas and carrots
1/2 teaspoon	2.5ml	Tabasco sauce
1/2 cup	31g / 1.1oz	White onion - chopped
2 tablespoons	30ml	Garlic puree --
		Salt and pepper - to taste
1/2 cup	8g / 0.3oz	Fresh cilantro
6		Green chiles - roast, peel, chop
1 cup	237ml	Reserved fish broth
		Garnish
1		Fresh cilantro
8		Lime

Recipe 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.

Source:
El Charro Cafe Favorite Recipes

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