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Huachinango Maria Teresa

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      Title: HUACHINANGO MARIA TERESA
 Categories: Mexican, Seafood
      Yield: 6 Servings
 
      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 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.
  
  Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
  Alvarez
 
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