Pescado Frio Con Guacamole
Yield
6 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
fish fillets
|
*
|
| 1 | tablespoon |
tarragon leaves
crumbled |
|
| ¼ | cup |
lime juice
|
|
| 2 | each |
tomatoes
chopped |
|
| 3 | each |
avocados
mashed |
|
| 2 | tablespoons |
onions
minced |
|
| 2 ½ | tablespoons |
parsley leaves
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 13 | each |
black olives
|
*
|
| 1 | can |
hot chili peppers
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
fish fillets
|
*
|
| 15 | ml |
tarragon leaves
crumbled |
|
| 59 | ml |
lime juice
|
|
| 2 | each |
tomatoes
chopped |
|
| 3 | each |
avocados
mashed |
|
| 3E+1 | ml |
onions
minced |
|
| 38 | ml |
parsley leaves
minced |
|
| 15 | ml |
olive oil
|
|
| 13 | each |
black olives
|
*
|
| 1 | can |
hot chili peppers
chopped |
*
|
Directions
Season fish with salt, pepper, and tarragon leaves and soak in lime juice for a few minutes.
Set the oven at 375℉ (190℃) F 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.
Spread the above mixture over the cool fish.
Garnish with black olive rings and strips of sweet red pepper.
