---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PESCADO FRIO CON GUACAMOLE (COLD FISH WITH AVOCADO SAUCE)
  Categories: Mexican, Seafood, Ceideburg 2
       Yield: 6 servings
  
       6    To 8 slices fresh fish
            -fillets
            Salt and pepper to taste
       1 tb Tarragon leaves, crumbled
     1/4 c  Lime juice
            Butter (enough for baking
            -dish)
       2    Fresh tomatoes, peeled and
            -chopped
       3    Very ripe avocados, mashed
       2 tb Onions, minced
       4 ts Chili powder (more or less)
   2 1/2 tb Parsley, minced
       1    Clove of garlic, crushed
       1 tb Olive oil
      13    Black olives, pitted
       1 cn Sweet red peppers, cut into
            -strips
  
   Had an outstanding weekend at sales this time, including some neat
   cookbooks++a Danish one, a Mexican one, an Appalachian one, along
   with a small Mongolian Firepot and about two grand worth of software
   that I got for thirty bucks.  Things like Ventura publisher and a
   complete LAN setup including the hardware.  The guy having the sale
   said “Thank God someone came along who knows what this stuff is!” I
   was just thankful I got there first!.  No ridged skillet yet and I
   still haven't found a good wok for Alison, but the sales are really
   picking up again now that spring is here.
   
   Stumbled across this recipe in one of the books and thought it might
   be of at least passing to ya...  ;-} Maybe make it with some nice
   fresh salmon?
   
   Season fish with salt, pepper, and tarragon leaves and soak in lime
   juice for a few minutes.  Set the oven at 375F 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.  (We
   suggest tasting the guacamole as the chili powder is added, so that
   you can get just the degree of heat you desire.)
   
   Spread the above mixture over the cool fish.  Garnish with black olive
   rings and strips of sweet red pepper.
   
   Makes 6 to 8 servings.
   
   From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom.
   Doubleday and Company, N.Y., 1965.
   
   Posted by Stephen Ceideberg; March 9 1993.
  
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