Seafood Recipes

8 boneless fish filets 
(Cod, Sole, Snapper)-- 
6 oz each
1/2  Cup margarine --
melted
salt and pepper -- 
to taste
1/4  Cup fresh lime juice
1 white onion -- 
sliced into rings

---Sauce---

1/4 cup oil
2 green bell pepper -- 
sliced into rings
2 potatoes -- 
cook, peel, diced
1/4 cup lime juice
1 cup frozen peas and carrots
1/2 teaspoon Tabasco sauce
1/2 cup white onion -- 
chopped
2 tablespoons garlic puree ** 
salt and pepper -- to taste
1/2  cup fresh cilantro
6 green chiles -- 
roast, peel, chop
1 cup reserved fish broth

---Garnish---

1 bunch  fresh cilantro
8 pieces lime

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 simmer 15 minutes. 
Serve with cilantro 
and lime garnish.

** 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.