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
It is possible to read the history of `recipes` back into antiquity, certainly as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient records were just simple hieroglyphic or cunieform instructions for meal preparation.
Later, there are a couple of recipe books which were published in the fourteenth century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared by the cooks of the rich people of the period. By the time we get to the 1900s, cooking books were highly popular as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Pescado Frio Con Guacamole (Cold Fish With Av recipe.
