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Huachinango Maria Teresa



  • Prep Time: N/A
  • Cooking Time: N/A

Huachinango Maria Teresa

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.


Ingredients:

2 lb Red Snapper
4 tb Cream
Salt and pepper
1 tb Butter
2 ts Chopped parsley
4 tb Bread crumbs
4 Eggs slightly beaten
1 Canned chili, sliced
2 Red peppers, chopped

Serves:

6 Servings

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