Snapper Mexicano Recipe

Name: Snapper Mexicano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red snapper fillets; 1 x salt and black pepper; 1/2 teaspoon garlic powder; 5 1/2 teaspoons cumin; 3 tablespoons cilantro chopped; 4 each mushrooms finely chopped; 1 each anaheim chilies finely chopped; 4 each scallions, spring or green onions finely sliced; 1 each tomatoes finely chopped; 1/2 cup cheddar cheese shredded; 1/2 cup monterey jack cheese shredded

Servings: persons

1 pound red snapper fillets
1 x salt and black pepper
1/2 teaspoon garlic powder
5 1/2 teaspoons cumin
3 tablespoons cilantro chopped
4 each mushrooms finely chopped
1 each anaheim chilies finely chopped
4 each scallions, spring or green onions finely sliced
1 each tomatoes finely chopped
1/2 cup cheddar cheese shredded
1/2 cup monterey jack cheese shredded

1
Sprinkle fish with salt and pepper to taste.
2
Pat dry with paper towels.
3
Lay fish fillets in single layer in 9 inch square baking dish or round pie dish.
4
Sprinkle with half of garlic powder, half of cumin and half of cilantro.
5
Add mushrooms, chile, green onions and tomato.
6
Sprinkle with remaining garlic powder, cumin and cilantro.
7
Bake at 350F (180C).
8
for 20 minutes.
9
Combine 2 cheeses and sprinkle over fish.
10
Bake 5 to 10 minutes more or until fish flakes easily with a fork and cheese is melted.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound red snapper fillets, 1 x salt and black pepper, 1/2 teaspoon garlic powder, 5 1/2 teaspoons cumin, and more.

Yes, Snapper Mexicano falls under the General 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.

Snapper Mexicano

How did you like this recipe?

Frequently Asked Questions