🫙 From the Spice Rack
Huachinango Maria Teresa
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 Boil the fish in...
mexicanmaineasy
Ingredients7 items
Ingredients
- 2lbred snapper
- 4tbsp cream
- 2tsp chopped parsley
- 4tbsp bread crumbs
- 4eggs slightly beaten
- 1Canned chili, sliced
- 2red peppers, chopped
Directions
- 1
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
Remove, drain and separate fish from bones
- 3
Shred the fish and mix with eggs
- 4
Add the chopped peppers and the cream
- 5
Butter a casserole and sprinkle with bread crumbs
- 6
Put in the fish mixture, pressing it down well
- 7
Bake in a slow oven (325 degrees F.) fifteen or twenty minutes
- 8
Garnish with chili