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.