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Name: Pescado Frio Con Guacamole (Cold Fish with Avocado Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 To 8 slices fresh fish; 3 Very ripe avocados, mashed; Butter (enough for baking; 13 Black olives, pitted; 1 cn Sweet red peppers, cut into; 2 Fresh tomatoes, peeled and; 1 Clove of garlic, crushed; salt and pepper to taste; 2 tb Onions, minced; 1 tb olive oil; 1/4 c Lime juice; 4 ts Chili powder (more or less); 1 tb Tarragon leaves, crumbled; 2 1/2 tb Parsley, minced

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INGREDIENTS

6 To 8 slices fresh fish
3 Very ripe avocados, mashed
Butter (enough for baking
13 Black olives, pitted
1 cn Sweet red peppers, cut into
2 Fresh tomatoes, peeled and
1 Clove of garlic, crushed
salt and pepper ; to taste
2 tb Onions, minced
1 tb olive oil
1/4 c Lime juice
4 ts Chili powder (more or less)
1 tb Tarragon leaves, crumbled
2 1/2 tb Parsley, minced

INSTRUCTIONS

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 havent 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Pescado Frio Con Guacamole (Cold Fish with Avocado Sauce)

6 To 8 slices fresh fish
3 Very ripe avocados, mashed
 Butter (enough for baking
13 Black olives, pitted
1 cn Sweet red peppers, cut into
2 Fresh tomatoes, peeled and
1 Clove of garlic, crushed
 salt and pepper to taste
2 tb Onions, minced
1 tb olive oil
1/4 c Lime juice
4 ts Chili powder (more or less)
1 tb Tarragon leaves, crumbled
2 1/2 tb Parsley, minced

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 havent 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 6 Servings

Calories: 7
Calories from Fat: 5 (71%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 26.1mg		1 %
Potassium 11.8mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 0g		0 %
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.

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Calories per serving: 7

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