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Pescado Asado (baked Fish) Recipe

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This recipe for Pescado Asado (baked Fish), by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna 'LaLa' Govin
Added: Friday, November 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-6 lb. Fresh Whole Fish
2 lg. Potatoes, sliced thin
1 Tbsp fresh minced garlic, 1 juiced lemon
1/4 cup dry white Sherry, 1/4 cup Olive Oil
1 Green Pepper, sliced into rings
1 Lg. Onion, sliced into rings

Directions:
Directions:
Preheat 350 oven. Begin with the whole fish (head on). Clean and scale. Fresh red or yellow tail snapper is my favorite, but this works for grouper or any other large salt water fish.Place potato slices on bottom of baking dish large enough to accommodate fish. Make a few slices in the skin of the fish and place fish over potatoes. Mix together garlic, juice, wine, and oil. Pour over fish. Arrange green pepper and onion slices on top of fish. Bake uncovered at 350 until done. You know its done when a knife carefully inserted and pulled aside reveals flakey fish. DON'T OVERCOOK! Serve whole on a decorative latter.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This one was Great-Grandma Lala Govin's special, and I seem to remember Grandma Vigi Govin doing it for those who liked it baked that way, too, including my mom. They would pick the carcass clean; just the bones, head and skin would survive the assault. It was a little intimidating as a child to have Dinner staring back at you, but nowadays, I prefer my fished baked or fried whole..its my kids who look at it funny now...go figure! Buen Proveche!

 

 

 

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