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Ingredients:
2 lb red snapper
4 tbsp cream
1 salt and pepper
1 tbsp butter
2 tsp chopped parsley
4 tbsp bread crumbs
4 eggs slightly beaten
1 canned chili, sliced
2 red peppers, chopped
Instructions:
Boil the fish in enough salted water to cover, with pepper to taste,
and parsley about fifteen minutes or until tender. Remove, drain and
separate fish from bones. Shred the fish and mix with eggs. Add the
chopped peppers and the cream. Butter a casserole and sprinkle with
bread crumbs. Put in the fish mixture, pressing it down well. Bake in
a slow oven (325 degrees F.) fifteen or twenty minutes. Garnish with
chili.
Yield: Six servings.
Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez
Servings: 6
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
More information:
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