Friday, October 29, 2010

Baked mexican fish

Thanks everyone for all your support and nice comments yesterday for our featured apples over at It was fun.

Years ago when we were first married I was looking for recipes anywhere I could find them at.  One day I bough pre-wrapped  fresh salmon from the deli at the store.  Under the wrapper it had this recipe. I  gave it a try. We loved it and my not fish loving husband said you can not even tell there is fish under there. I have made some modifications over the years but it is still one of our favorite ways to eat fish and most importantly a way to feed it to non fish lovers. It couldn't be easier too. You take your favorite fish I used it on cod, talapia, but our favorite is salmon,  cover it with salsa (you choose the heat,  if for a family with little ones choose a milder one or one with fruit in it I love the mango salsa from Costco) then cheese, then crushed tortilla chips....bake =delicious.  It keeps the fish moist and flavorful. You have to try this.  I love to serve it with sliced avocados or a lime cilantro mayo sauce. and brown rice and black beans. 
Printer friendly recipe.
Ingredients    this will serve 4- 6 people
1 and a half pounds fish fillets
1 cup salsa
1 cup shredded cheese (Cheddar or pepper jack are my favorite)
1/2 cup coarsely crushed corn chips

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
  2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
  3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and cilantro lime mayo. 
Recipe for sauce
1 cup (packed) fresh cilantro leaves
3 tablespoons fresh lime juice
1 garlic clove, peeled
1/4 teaspoon hot pepper sauce
3/4 cup mayonnaise 

put all in but mayo blender or food processor til all cilantro is chopped fine than add mayo and mix til combined. season with salt and pepper
Mix all together refrigerate til used. can be made up to one day in advance.
 sauce recipe adapted from Paula Dean

 Make it tonight.  It is fish Friday night.... does anyone still do that anymore????

1 comment:

  1. Once again, this is a hit. Bre is not a fan of mexican very much, but this dish changed her mind. Everything is simple, at first we did it without the sauce on the side and loved it, then we added the sauce and it was even more amazing! everyone should try this! Very Tasty!


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