Huachinango Maria Teresa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Red Snapper,
4 tbsp: Cream,
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp