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    You are in: Home / Recipes / Mexican Baked Fish Recipe
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    Mexican Baked Fish

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on July 30, 2011

      "Don't lose this recipe!" declared DH. We followed this recipe for Rockfish (Striped Bass), and it was a perfect match! It was too hot to shop, so I substituted 1 tablespoon of dehydrated onion, and shortened the saute to 1:30, and used 1 tablespoon of dry nonfat skim milk with 1 tablespoon water; all worked out deliciously! These were very spicy, but within our tolerance. Best reason to keep Rotel on hand at all times! Made for I Recommend tag.

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    • on March 02, 2011

      Fantastic fish! This is so delicious. I used mahi-mahi and a Mexican-style blend of cheese. We really enjoyed this. Thanks for sharing and for adopting me in PAC!

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    • on October 02, 2008

      I made this last night using plain tomatoes with added mild peppers & a dash of sambal oelek for heat. The fish of choice was Hake. DH & I enjoyed this easy to make fish dish but don't be like me & forget to spray the pan, mine all stuck so they didn't look the prettiest but they sure tasted good!

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    • on June 24, 2007

      Reviewed for ZWT3. This was terrific! I used cod instead of flounder, and the fish turned out beautifully firm and flaky. I used a chipotle chili powder instead of "regular" chili powder -- it made it much hotter than I'd expected (but not too hot -- just getting near the edge). And I gave myself a treat tonight; instead of using mozzarella, I used a chipotle-spiced cheddar (just 2 tablespoons). Very yummy -- will definitely make this again!

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    • on February 18, 2006

      The tast of this dish was good, but the fish turned out really mushy. I think next time we'll try a firmer fish, like catfish. Thought that the batter was a little off as well, it was eggy and grainy. Maybe we'll try flour instead of corn meal next time. But I did like this recipe. The sauce was great and I love how easy it is. So, will make again with a couple of changes. Thanks for posting!

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    • on November 15, 2005

      This was really great! I love finding a fish dish that DH and I both like (he generally likes everything fried) I don't care for fried...this WORKS! I used cod, but other than that followed the recipe! Thank you Paula G!!

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    • on August 16, 2005

      This was very easy to do and I loved the sauce; however, the next time I fix it I'll use cracker crumbs in place of the yellow corn meal. The corn meal was too "gritty" for the flounder. Also, because we live in Mexico and tend to eat our food quite spicy, I doubled the amount of oinions, red pepper and used Monterey Jack cheese with Jalepeno peppers in place of the mozzarella. (This sauce would also be good with eggs in the morning.)

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    • on May 08, 2004

      Very good and a nice spicy change from the usual. We used catfish for this dish and a bit more cheese than specified. I served this with Asparagus, Mandarin Orange Salad recipe#89719 for a delicious week-day with very little work. Thanks for sharing!

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    • on May 05, 2004

      This was wonderful!!!! I used cod instead, and 1/3 cup of mozzarela instead of the 1/2 cup. The sauce is quite spicy but really flavorful. I served it with applesauce, veggies, and baked tortilla chips. Fabulous!!

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    Nutritional Facts for Mexican Baked Fish

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.8
     
    Calories from Fat 106
    35%
    Total Fat 11.7 g
    18%
    Saturated Fat 4.1 g
    20%
    Cholesterol 91.6 mg
    30%
    Sodium 975.4 mg
    40%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 0.9 g
    3%
    Protein 30.1 g
    60%
    Detailed Nutrition Values About Nutrition Info

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