Mexican Fish
This recipe is a big hit with my teenager who hates fish It's one of the few ways I can get her to eat fish
This recipe is a big hit with my teenager who hates fish It's one of the few ways I can get her to eat fish
- Carbohydrate 25.982475 g
- Cholesterol 0 mg
- Fat 15.42505 g
- Fiber 5.8867499729991 g
- Protein 3.69055 g
- Saturated Fat 2.0991 g
- Serving Size 1 1 Serving (143g)
- Sodium 564.4975 mg
- Sugar 20.0957250270009 g
- Trans Fat 1.2603225 g
- Calories 243 calories
Step-by-step
- Preheat oven to 400F.
- Arrange the fish in a lightly greased 8 X 12-inch baking dish.
- Spoon the salsa evenly over the fish.
- Sprinkle with the corn chips.
- Bake for 15 minutes or until fish flakes easily.
- Top with avocado.
Should the salsa go on before the baking process or after? Coating the fish with salsa prior to cooking allows the moisture within the tomato and onion base to steam the delicate fillets, whereas adding raw salsa post-bake preserves its bright acidity and crunch.
Texture Contrast Through Corn Chips
Crushed corn chips supply a necessary textural contrast against tender fish. Coarsely crush the chips rather than reducing them to powder so they retain structural integrity under heat. Bake the assembly in a preheated 400°F oven until the flesh opaque and flakes easily at a gentle touch with a fork, which typically takes roughly 15 minutes depending on fillet thickness.
- If the fish releases excessive liquid into the baking dish, drain off the excess moisture before adding the sliced avocado to prevent the topping from sliding off.
- Use firm white fish varieties such as cod, halibut, or mahi-mahi to withstand the weight of the salsa and topping without disintegrating.
