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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: El Charro Cafe Favorite Recipes by Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
8 boneless fish fillets (cod, sole, snapper), 6 ounce each
½ cup margarine, melted
salt and pepper, to taste
¼ cup fresh lime juice
1 white onion, sliced into rings
Sauce:
¼ cup oil
2 green bell pepper, sliced into rings
2 potatoes, cook, peel, dice
¼ cup lime juice
1 cup frozen peas and carrots
½ teaspoon tabasco sauce
½ cup white onion, chopped
2 tablespoons garlic purée (See recipe)
salt and pepper, to taste
½ cup fresh cilantro
6 green chiles, roast, peel, chop
1 cup reserved fish broth
Garnish:
1 bunch fresh cilantro
8 pieces lime
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° for 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.