---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RED SNAPPER A LA MEXICAINE
  Categories: Fish
       Yield: 6 servings
  
       6    Fresh red snapper filets
            Salt
            Freshly ground white pepper
            Flour for dredging
       4 T  Olive oil
       3 lg Shallots, finely minced
       3 lg Garlic cloves, finely
            -chopped
       6    Ripe tomatoes, peeled,
            -seeded & chopped
       2 T  Finely chopped fresh herbs
            -(oregano, thyme & chervil)
       1    Ripe avocado
       1 t  Lime juice
       1 ds Tabasco
 
 ----------------------------------OPTIONAL----------------------------------
       1    Beurre Manie*
       1 T  Tomato paste
 
 ----------------------------------GARNISH----------------------------------
            Avocado slices
            Lime slices
            Fresh mint leaves
  
   * Beurre Manie is used to thicken sauces.  Combine 1 T flour and 1 T sweet
   butter on a small flat plate and blend the mixture with a fork into a very
   smooth paste.  Roll the paste into a ball. Preheat oven to 350 degrees.
   Season the fish filets with salt and pepper and dredge them lightly with
   flour, shaking off the excess.  Heat the olive oil in a large skillet and
   saute the filets over high heat for 2 or 3 minutes on each side. Remove
   them carefully to a flameproof baking dish large enough to hold the fish in
   one layer.  In the same oil, saute the shallots and 2 cloves of garlic.
   When the shallots are lightly browned, add the tomatoes and cook the
   mixture for 2 minutes.  Pour the mixture together with the herbs on top of
   the fish and cover the disk with buttered wax paper. Bake in the oven for
   25 to 30 minutes. While the fish is baking, mash the avocado in a small
   mixing bowl, adding lime juice, salt, pepper, a little Tabasco, and the
   remaining clove of garlic. Do not mash it too fine; it should have some
   small chunks left in it. When the fish is ready, lift it out carefully onto
   a platter. Place the baking dish over direct heat and reduce the juices by
   1/3.  If a Beurre Manie is used for thickening, add it bit by bit before
   adding the avocado puree. Add the optional tomato paste. Lower the heat and
   beat in the mashed avocado.  Once the avocado puree has been added, do not
   let the mixture come to a boil.  Correct the seasoning and pour the sauce
   over the fish.  Garnish with avocado slices, lime slices and mint leaves.
  
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