Mexican Fish Recipe



6 (4 ounce) red snapper fillets (or any firm fleshed fish such as tilapia or cod)

1 lb monterey jack and cheddar cheese blend (grated)

3 tablespoons chopped cilantro leaves (garnish)

salt (to taste)

1/2 cup flour

4 tablespoons butter

6 ounces green chili sauce (just buy it canned)

3 ounces diced green chilies (just buy it canned)

pepper (to taste)


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 casseroledishes 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.

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