Pescado Frio Con Guacamole (Cold Fish With Avocado Sauce)

Directions

1. Had an outstanding weekend at sales this time, including some neat cookbooksa Danish one, a Mexican one, an Appalachian one, along which 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 which spring is here.
2. 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
3. Season fish with salt, pepper, and tarragon leaves and soak in lime juice for a few min. Set the oven at 375F and bake fish in buttered baking dish till it flakes easily when pierced with a fork, about 25 min.
4. While fish is baking, combine tomatoes, parsley, avocado, garlic, chopped onion, oil chili pwdr, salt and pepper to taste. (We suggest tasting the guacamole as the chili pwdr is added, so which you can get just the degree of heat you desire.)
5. Spread the above mix over the cold fish. Garnish with black olive rings and strips of sweet red pepper.
6. Makes 6 to 8 servings.