Huachinango Maria Teresa
Yield
6 servingsPrep
15 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper fillets
|
|
| 4 | tablespoons |
cream
|
|
|
salt and black pepper
|
*
|
||
| 1 | tablespoon |
butter
|
|
| 2 | teaspoons |
parsley leaves
chopped |
|
| 4 | tablespoons |
bread crumbs
|
|
| 4 | large |
eggs
slightly beaten |
|
| 1 | can |
chili, canned
sliced |
* |
| 2 |
sweet red bell peppers
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper fillets
|
|
| 6E+1 | ml |
cream
|
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
butter
|
|
| 1E+1 | ml |
parsley leaves
chopped |
|
| 6E+1 | ml |
bread crumbs
|
|
| 4 | large |
eggs
slightly beaten |
|
| 1 | can |
chili, canned
sliced |
* |
| 2 | each |
sweet red bell peppers
chopped |
*
|
Directions
Boil the fish in enough salted water to cover, with pepper to taste and parsley, about 15 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 for 20 minutes. Garnish with chili.
