Mexican Baked Fish Food

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• 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.
• 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 sour cream.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 325 degrees.
• Warm oil in a small saucepan over medium-high heat, saute onion and garlic until tender, about 3 minutes.
• Add tomatoes, chili powder and red pepper, bring to a boil.
• Reduce heat; cover and simmer 15 minutes, stir occasionally.
• In shallow dish, beat egg white and milk until it begins to foam.
• Place corn meal on wax paper, dip fillets in egg mixture, then in corn meal.
• Spray a 13 x 9 in baking dish with non-stick cooking spary and place fillets in dish.
• Pour sauce over fish, sprinkle with cheese and bake about 20 minutes or until fish flakes easily.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400º. Lightly grease 8x12 inch baking dish.
• 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. 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 sour cream.

MEXICAN BAKED FISH

Steps:

• For the fish, preheat the oven to 200C/gas 6. Rub the fish with the lime juice and salt and set aside.

SPICY MEXICAN FISH

Steps:

• In a dish, arrange fish in a single layer.
• Pour lime juice over fish.
• Let stand for 15 minutes.
• Combine the flour, taco seasoning, cumin and cayenne.
• Remove fillets from juice and pat dry with paper towels and discard lime juice.
• Coat fillets with flour mixture.
• In a large skillet, cook fillets, in batches, over medium-high heat in oil for 6-8 minutes on each side or until fish flakes easily with a fork.

MEXICAN FISH

Steps:

• Preheat oven to 350.
• Coat fillets with flour seasoned with salt and pepper to taste.
• Heat butter in skillet and lightly sautee fillets in butter til done and flaky.
• Transfer fillets into individual casserole dishes or small oven proof bowls.
• Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly.
• Bake for 15 minutes till cheese is nice and melted.
• Sprinkle with cilantro leaves.
• Note:Sometimes I put a layer of mexican rice (try recipe #117892) or orzo flavored with some cumin in the bottom of the bowl before assembling. A one dish meal and you have only one barely dirty skillet to clean!
• Note:Sometimes I make this just for myself. Fry fish-pour a little sauce-add a TBS of chilis- sprinkle some cheese. It's not brain surgery or rocket science. Save what's left in the cans for another use like adding to scrambled eggs. I hope you enjoy this dish as much as I have for many years.

MEXICAN BAKED FLOUNDER

Steps:

• Saute onion and garlic in oil in medium saucepan over medium heat for 3 minutes until soft.
• Add tomatoes, chiles, chili powder and pepper.
• Simmer, covered for 15 minutes, stirring occasionally.
• Beat egg white and skim milk in shallow dish.
• Dip fish in egg mixture and coat with cornmeal.
• Place in singel layer in baking dish sprayed with nonstick cooking spray.
• Spoon sauce over fillets and sprinkle with cheese.
• Bake at 350 degrees F. for 20 minutes or until fish flakes easily.
• Garnish with avocado slices and dollop of sour cream.