Pescado Viscayena (Fish with Vegetables)
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INGREDIENTS 8 (6-ounce) boneless fish fillets (cod, sole, snapper)
1/2 cup butter, melted
Salt and pepper, to taste
1/4 cup fresh lime juice
1 white onion, sliced into ringsSAUCE
1/4 cup oil
2 green bell peppers, sliced into rings
2 potatoes, peeled, diced, and cooked
1/4 cup lime juice
1 cup frozen peas and carrots
1/2 teaspoon Tabasco sauce
1/2 cup onion, chopped
2 tablespoons Garlic Purée
Salt and pepper, to taste
1/2 cup fresh cilantro
6 green chiles, roasted, peeled and chopped
1 cup reserved fish broth
GARNISH
1 bunch fresh cilantro
8 pieces limeRinse and pat dry fish fillets. Coat glass baking pan with melted butter. Arrange fillets in 1 layer in pan. Sprinkle with salt, pepper, and lime juice and scatter onion over all. Cover with foil and bake at 325 degrees 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 simmer 15 minutes. Serve with cilantro and lime garnish.