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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 6 |
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Directions: * Use large Red Snapper or other fish fillets cut into 6 serving
pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and
chopped. There
should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook
onion and garlic in hot oil until tender but not brown. Add the
almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper.
Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange
the fish fillets and sprinkle lightly with salt. top with the onion
mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake,
covered, in a preheated 350 degree F. oven for about 40 minutes, or
until the fish flakes easily when tested with a fork.
| Ingredients:
2 Pound(s) Fish Fillets; *
1 Onion; Sliced, 1 small
1 Clove Garlic; Small, Minced
1 Tablespoon(s) Tomatoes; Medium, *
1/4 Cup(s) Almonds; Toasted, Ground
2 Tablespoon(s) Lime Juice
1/2 Pickled Jalapeno Pepper; **
1/2 Teaspoon(s) Green chili salsa
1 Dash(s) Pepper
1/2 Cup(s) Cilantro; Snipped |
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