Mexicanfiestafish Recipes

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:

• Preheat the broiler. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes; season with salt.
• Meanwhile, toss the bell peppers and sliced onions with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4 to 6 minutes.
• Toss the fish with the remaining 1 tablespoon olive oil and 1/2 teaspoon each cumin and chili powder; season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3 to 4 minutes.
• Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges.

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:

• 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:

• Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

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.

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.