Title: Pescado Frui Con Guacamole (Cold Fish With Avocado Sauce)
Categories: Mexican, Seafood
Yield: 6 Servings
6 Fresh fish fillets; up to 8
Salt & pepper; to taste
1 tb Tarragon leaves; crumbled
1/4 c Lime juice
Butter;
- enough for baking dish
2 Fresh tomatoes;
- peeled & chopped
3 Very ripe avocados; mashed
2 tb Onions; minced
4 ts Chili powder (approximate)
2 1/2 tb Parsley; minced
1 cl Garlic; crushed
1 tb Olive oil
13 Black olives; pitted
1 Can sweet red peppers;
- cut into strips
Had an outstanding weekend at sales this time, including some neat
cookbooks--a Danish one, a Mexican one, an Appalachian one, along
with a small Mongolian Firepot, and about two grand worth of
software that I got for $30. Things like Ventura publisher and a
complete LAN setup including the hardware. The guy having the sale
said "Thank God someone came along who knows what this stuff is!" I
was just thankful I got there first! No ridged skillet yet and I
still haven't found a good wok for Alison, but the sales are really
picking up again now that spring is here.
Stumbled across this recipe in one of the books and thought it
might be of at least passing to ya... ;-} Maybe make it with some
nice fresh salmon?
Season fish with salt, pepper, and tarragon leaves and soak in lime
juice for a few minutes. Set the oven at 375°F and bake fish in
buttered baking dish until it flakes easily when pierced with a
fork, about 25 minutes.
While fish is baking, combine tomatoes, parsley, avocado, garlic,
minced onion, oil chili powder, salt and pepper to taste. We
suggest tasting the guacamole as the chili powder is added, so that
you can get just the degree of heat you desire.
Spread the above mixture over the cool fish. Garnish with black
olive rings and strips of sweet red pepper.
