Mexican Fiesta Fish Recipes

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 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.

WHOLE GRILLED FIESTA FISH

Steps:

• Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.
• Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.
• Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.
• Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.
• While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.
• Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.

MEXICAN FIESTA PLATTER

Steps:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

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.

FIESTA RED SNAPPER

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
• Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

MEXICAN FIESTA BITES

Steps:

• Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
• Add a layer of guacamole, then salsa, and a dollop of sour cream.
• Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.