Asparagus is in season and has been substituted for the canned asparagus originally suggested in this authentic Mexican recipe adapted from [Concha's Mexican Kitchen Cook Book, 1946].
Pescado de Allende
Fresh asparagus*
Fresh mackerel or bass (about 1 1/2 pounds)
Four tablespoons of butter
Two tablespoons of capers
One tablepoon of flour
One teasponon of butter
One cup of milk
One-half cup of stuffed olives.
Sliced lemon
Sliced green pepper
Clean fresh mackerel or bass. Lightly cook asparagus in boiling water just until done and then brown asparagus in butter; add to it one tablespoon of capers. Open the fish and stuff it with this. After larding and salting well, put in moderate oven 350 degrees F. and cook slowly for 45 minutes. Take the juice from the asparagus, add to it flour and one teaspoon of butter, and mix well; then add milk. Cut into this the stuffed olives and remaining capers. Cook ten minutes. Serve fish with this sauce and with slices of lemon and green peppers. Four to six servings.
* original recipe calls for canned asparagus - yuck.
