Easy Mexican Baked Fish
Recipe: #2972
November 23, 2011
"A very easy and quick fish recipe. I used grouper - but tilapia, snapper, flouder, halibut, or cod would work. I don't suggest a spicy salsa, but something mild that doesn't overpower the fish. Also, make sure to use a good salsa - I used some of my own which I canned, but try to use a quality salsa. And, my apologies for no olives in my picture, but I was serving this to a friend who doesn't eat them and unfortunately her picture was the only one worth posting. But please add them ... they really make the dish."
Original is 4 servings
Ingredients
-
-
-
-
-
- SAUCE
-
-
-
- Garnish
-
Nutritional
- Serving Size: 1 (194.6 g)
- Calories 138.7
- Total Fat - 5.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 38.6 mg
- Sodium - 1146 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 2.7 g
- Sugars - 4.4 g
- Protein - 13.3 g
- Calcium - 75.2 mg
- Iron - 1.4 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fish ... Add the salsa, olives, and white wine to the bottom of a 9x9 square or similar size baking dish (use one that best accommodates the 4 fillets) and mix well. Top with the 4 fillets (room temp - not ice cold) and brush with olive oil, then squeeze the lime juice over the fish and the salsa, and season with salt and pepper. Add 1-2 lime slices on each fillet and cover with foil.
Step 2
Bake ... Preheat the oven to 400 degrees and bake on the middle shelf until tender and flaky. All fish will take different baking times; thin fish, such as tilapia, flounder, snapper will take about 15-20 minutes; whereas grouper and thicker cuts will take longer - Anywhere from 20-30 minutes. You just need to check on them.
Step 3
Serve ... I like to serve this over plain white recipe, but a yellow rice would be a nice alternative or even polenta. Simply spoon some of the sauce over the fish and garnish with fresh cilantro. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the fish, look for fillets that are firm and have a mild smell.
- When selecting the salsa, make sure to get a mild salsa that won't overpower the flavor of the fish.
- Substitute the mild salsa with a spicy salsa - this will add a kick of flavor to the dish and give it a more bold flavor.
- Substitute the white wine with a dry white vermouth - this will add a slightly sweet and herbal flavor to the dish and will help to bring out the other flavors.
Coconut Lime Fish Replace the white wine with coconut milk, and add 1 tablespoon of grated lime zest to the sauce. Bake as directed, and garnish with toasted coconut flakes instead of cilantro.
Tropical Fish Replace the white wine with pineapple juice, and add 1 tablespoon of grated ginger to the sauce. Bake as directed, and garnish with toasted macadamia nuts instead of cilantro.
Mexican Street Corn Salad: This flavorful and colorful side dish is the perfect accompaniment to the Mexican Baked Fish. It has a creamy and tangy dressing that complements the fish well, and the crunchy texture of the corn adds a nice contrast. The addition of cilantro, lime, and jalapeno give it a nice kick, making it the perfect side dish for this delicious meal.
Black Bean and Avocado Salsa: This simple yet flavorful salsa is a great addition to the Mexican Baked Fish. The creamy avocado and black beans provide a nice contrast to the fish, while the addition of lime juice, cilantro, and jalapeno give it a nice kick. The combination of flavors makes this a delicious and nutritious side dish that pairs perfectly with the Mexican Baked Fish.
FAQ
Q: What type of fish can I use for this recipe?
A: You can use any type of white fish such as grouper, tilapia, snapper, flounder, halibut, or cod.
Q: What temperature should I cook the fish at?
A: The fish should be cooked at a medium-high heat (around 375°F) until it is cooked through and flakes easily when tested with a fork.
3 Reviews
You'll Also Love
Fun facts:
This recipe is similar to one of the favorite dishes of the former first lady of Mexico, Margarita Zavala. She often served this dish to her guests while in office.
The use of olives in Mexican cuisine dates back to the 16th century when Spanish settlers brought them over from Europe. Olives are now a staple ingredient in Mexican cooking and are a key component of this Easy Mexican Baked Fish recipe.