Mexican Fish – a delicious recipe with red snapper, flour, butter, green chili sauce, green chilies, cheddar cheese blend. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350.
2
Coat fillets with flour seasoned with salt and pepper to taste.
3
Heat butter in skillet and lightly sautee fillets in butter til done and flaky.
4
Transfer fillets into individual casserole dishes or small oven proof bowls.
5
Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly.
6
Bake for 15 minutes till cheese is nice and melted.
7
Sprinkle with cilantro leaves.
8
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!
9
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.
613
kcal
Calories
49
g
Fat
13
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 (4 ounce) red snapper fillets (or any firm fleshed fish such as tilapia or cod), 1/2 cup flour, 4 tablespoons butter, 6 ounces green chili sauce (just buy it canned), and more.
Yes, Mexican Fish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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