Pescado Almendrado Recipe

Name: Pescado Almendrado Recipe
Ingredients: 8 red snapper or sea bass fillets, about 4 oz. (125g) each; juice of 2 limes; 1 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 cups (16 fl oz/500 ml) thick cream (cream fraiche); 1 cup (5 oz/155 g) blanched almonds; 2 tablespoons grated Parmesan cheese; 1/4 cup (2 oz/60 g) butter; 1 cup (4 oz/125 g) grated queso Chihuahua (or Monterey Jack or medium-sharp Cheddar cheese); 8 small slices pickled chiles jalepenos (optional); toasted slivered almonds for garnish (optional)

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Pescado Almendrado This is from Pipo's restaurant in Acapulco. (Queso Chihuahua: A mild nutty-tasting cheese that was originally made in the Mennonite communities in Chihuahua but is now quite hard...

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Ingredients

8 red snapper or sea bass fillets, about 4 oz. (125g) each
juice of 2 limes
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups (16 fl oz/500 ml) thick cream (cream fraiche)
1 cup (5 oz/155 g) blanched almonds
2 tablespoons grated Parmesan cheese
1/4 cup (2 oz/60 g) butter
1 cup (4 oz/125 g) grated queso Chihuahua (or Monterey Jack or medium-sharp Cheddar cheese)
8 small slices pickled chiles jalepenos (optional)
toasted slivered almonds for garnish (optional)