• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

El Charro Pescado Viscayena (Fish with Vegetables)

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 8 Boneless fish fillets (cod,
  • Sole, snapper) -- 6 oz each
  • 1/2 c Margarine -- melted
  • Salt and pepper -- to taste
  • 1/4 c Fresh lime juice
  • 1 White onion -- sliced into
  • Rings
  • Sauce---
  • 1/4 c Oil
  • 2 Green bell pepper -- sliced
  • Into rings
  • 2 Potatoes -- cook, peel,
  • Dice
  • 1/4 c Lime juice
  • 1 c Frozen peas and carrots
  • 1/2 ts Tabasco sauce
  • 1/2 c White onion -- chopped
  • 2 tb Garlic puree -- *
  • Salt and pepper -- to taste
  • 1/2 c Fresh cilantro
  • 6 Green chiles -- roast, peel,
  • Chop
  • 1 c Reserved fish broth
  • Garnish---
  • 1 bn Fresh cilantro
  • 8 Pieces lime


* 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.

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 simme 15 minutes. Serve with
cilantro and lime garnish.

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