| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Stephen Ceideburg |
| 1 x ca. 450 g | Firm-fleshed white fish filets |
| 2 Tasse | Unsalted chicken broth |
| 2 Esslöffel | Juice from pickled jalapeno peppers |
| 1 Esslöffel | lime juice fresh |
| 1/4 Tasse | scallions thinly sliced |
| 1 mittel | Tomato finely diced |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 8 | Taco shells |
| 1 1/2 Tasse | iceberg lettuce thinly sliced |
| 1/2 Tasse | Tomatillo salsa (see recipe) |
|
From "Mexican Light Cooking, " by Kathi Long (Perigee Books by Putnam).
Halve or quarter the fish filets so they will fit into a medium-sized saucepan. Combine the chicken broth, jalapeno juice and lime juice. Bring to a boil, then reduce heat to medium-low. Add the fish pieces and simmer 3 to 4 minutes. Remove the pan from the heat and let the fish cool in the liquid for 30 minutes. Remove the fish and pat dry with paper towels. Place the fish in a medium-size bowl and break into flakes with your fingers or a fork. Add the scallions and tomato and toss to mix. Season with the salt and pepper. Arrange 2 tablespoons of the fish filling down the center of each taco shell. Divide the lettuce among the shells and top each taco with 1 tablespoon tomatillo salsa.
Per Serving: 295 calories, 28 g protein, 26 g carbohydrate, 10 g fat (2 g saturated), 44 mg cholesterol, 406 mg sodium, 3 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
|
|
Anmerkungen zum Rezept:
keine |
