Try this El Charro Pescado Viscayena (Fish with Vegetables) recipe, or contribute your own.
Suggest a better description* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Rinse and pat dry fish fillets. Coat glass baking pan with melted margarine. Arrange fillets in one layer in pan. Sprinkle with salt and 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 simme 15 minutes. Serve with cilantro and lime garnish. Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 81 | ||
Calories from Fat: 57 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.6mg | 1 % | |
Potassium 230.7mg | 6 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.2g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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