Mexican Baked Fish Recipes

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.

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.

Steps:

• Marinate: Slice fish into 1-inch-thick pieces (about 2 ounces each). Place in a wide, shallow bowl and season with salt on all sides. Pour lime juice over the pieces and let rest while preparing the batter, 5-10 minutes.
• Make batter: In a medium bowl, whisk together flour and beer until smooth. Whisk in baking powder, then add sambal, mustard, oregano, and salt, and whisk to combine. Set aside.
• Dredge, batter, and deep-fry: Place flour on a plate. Add oil to a pot and set over medium heat. Secure a thermometer to the pot's side and heat oil to 375 F. Remove fish from marinade, one piece at a time, and dredge in flour on both sides. Then dip in the batter, coat well, and carefully place into the hot oil. Repeat with one or two more pieces, working in batches to avoid crowding the pot. Fry until the fish is evenly cooked and golden brown on all sides, about 8 minutes. Transfer fish to a paper towel-lined plate.
• Assembly: Warm tortillas on a comal or skillet over low heat. While tortillas are heating, mix together mayonnaise and crème fraîche in a small bowl. Place a warm tortilla on a plate, and spread a dollop of mayo-crème sauce down the middle. Place a piece of fish on top of the sauce, followed by another spoonful of sauce. Add cabbage, an avocado slice or two, then finish with a spoonful of pickled red onions. Repeat assembly with remaining ingredients and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
• Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
• Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
• Serve fish and shrimp with achiote sauce and top with habanero sauce.

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.

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.

Steps:

• Lay the fish fillets in a single layer in a greased 8"x12" baking dish.
• Pour the salsa over the top, and then sprinkle evenly with the shredded cheese.
• Top everything with the crushed corn chips.
• Bake, uncovered, at 400°F for 15 minutes, or until fish is opaque and flakes with a fork.
• Serve with choice of garnish: sliced avocado, green chiles, olives and sour cream.

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.