Ingredients
6 to 8 slices fresh fish fillets
1 salt and pepper to taste
1 tbsp tarragon leaves, crumbled
1/4 cup lime juice
1 butter (enough for baking dish)
2 fresh tomatoes, peeled and chopped
3 very ripe avocados, mashed
2 tbsp onions, minced
4 tsp chili powder (more or less)
2 1/2 tbsp parsley, minced
1 clove of garlic, crushed
1 tbsp olive oil
13 black olives, pitted
1 can sweet red peppers, cut into strips
Directions
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 thirty bucks. 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 375F 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.
Makes 6 to 8 servings.
From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.
Posted by Stephen Ceideberg; March 9 1993.
Servings: 6 servings
Pescado Frio Con Guacamole (Cold Fish With Av Recipe brought to you by Recipe Ideas
Categories: Fish; Guacamole; Mexican; Seafood
The History of Recipes
We are able to follow the history of meal recipes back into history, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, generally, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there were two interesting recipe books published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food on the menus of the rich and wealthy people of the time. Over the next few hundred years, the rich and powerful families of Europe tried to serve up the most extravagent banquests, and as a result cooks and their recipe collections were much in demand. However, it wasn`t until the 19th century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery publications are starting to become popular as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Pescado Frio Con Guacamole (Cold Fish With Av recipe.
