South Of The Border Baked Fish Recipe

Name: South Of The Border Baked Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 oz.) firm-fleshed fish fillets (halibut, snapper, swordfish, etc.); 2 Tbsp. olive oil; 1/4 to 1/2 c. salsa; 3/4 c. Monterey Jack cheese, grated; 2 Tbsp. chopped cilantro (plus leaves for garnish); salt and pepper; 1 lb. very fresh white fish fillets (preferably snapper); 1/2 c. fresh squeezed lime or lemon juice; 1 medium red or yellow onion, thinly sliced; 1/2 tsp. salt or to taste; 1/2 c. coconut milk; 1 small small clove garlic; 1/2-inch piece fresh ginger; 1 to 2 tomatoes, peeled and chopped; 1 medium green bell pepper or 1 hot chili pepper; black pepper; cilantro or parsley; lettuce leaves

Servings: persons

4 (6 oz.) firm-fleshed fish fillets (halibut, snapper, swordfish, etc.)
2 Tbsp. olive oil
1/4 to 1/2 c. salsa
3/4 c. Monterey Jack cheese, grated
2 Tbsp. chopped cilantro (plus leaves for garnish)
salt and pepper
1 lb. very fresh white fish fillets (preferably snapper)
1/2 c. fresh squeezed lime or lemon juice
1 medium red or yellow onion, thinly sliced
1/2 tsp. salt or to taste
1/2 c. coconut milk
1 small small clove garlic
1/2-inch piece fresh ginger
1 to 2 tomatoes, peeled and chopped
1 medium green bell pepper or 1 hot chili pepper
black pepper
cilantro or parsley
lettuce leaves

1
Remove all traces of skin and bones from fish and cut 1/2-inch cubes.
2
Put in glass or ceramic bowl.
3
Add lime juice, onions and salt and stir well with a wooden spoon.
4
Put in refrigerator for 4 to 6 hours, stirring from time to time, until the fish turns white.
5
Drain the fish, discarding the lime juice.
6
Mince or squeeze garlic; chop ginger and add to coconut milk.
7
Combine with fish, then add tomatoes, finely diced green or chili pepper and black pepper to taste.
8
Add chopped cilantro and pile fish on a plate or bowl lined with lettuce.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 (6 oz.) firm-fleshed fish fillets (halibut, snapper, swordfish, etc.), 2 Tbsp. olive oil, 1/4 to 1/2 c. salsa, 3/4 c. Monterey Jack cheese, grated, and more.

Yes, South Of The Border Baked 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.

That's it — enjoy your meal!

South Of The Border Baked Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions