Title: Mexican Gefilta Fish
Categories: Parve, Pesach, Appetizers, Fish
Yield: 4 Servings

Jar gefilta fish; drained
cn Tomatoe sauce
Onions; chopped
Green pepper; chopped
Mushrooms; sliced

Saute onion, mushrooms, and green peppers until lightly browned. Add
tomatoe sauce and simmer to blend flavors. Season with pepper and lemon
juice to taste.

Place drained fish balls in baking pan, cover with tomatoe sauce, bake for
30 minutes at 350 degrees.

Serve cold on lettuce leaves with salsa or horseradish.

Notes: The best way I've ever eaten gefilta fish from a jar.

Recipe by: Frida

Posted to JEWISH-FOOD digest by Lorrin Lewis on Aug
02, 1998, converted by MM_Buster v2.0l.