Mexican Baked Fish

"I have no idea where this recipe comes from. It is very easy to fix, good and good for you. Hope you enjoy."
 
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photo by KateL photo by KateL
photo by KateL
photo by Starrynews photo by Starrynews
photo by KLHquilts photo by KLHquilts
Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Warm oil in a small saucepan over medium-high heat, saute onion and garlic until tender, about 3 minutes.
  • Add tomatoes, chili powder and red pepper, bring to a boil.
  • Reduce heat; cover and simmer 15 minutes, stir occasionally.
  • In shallow dish, beat egg white and milk until it begins to foam.
  • Place corn meal on wax paper, dip fillets in egg mixture, then in corn meal.
  • Spray a 13 x 9 in baking dish with non-stick cooking spary and place fillets in dish.
  • Pour sauce over fish, sprinkle with cheese and bake about 20 minutes or until fish flakes easily.

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Reviews

  1. "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.
     
  2. 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!
     
  3. 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!
     
  4. 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!
     
  5. 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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Tweaks

  1. 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!
     
  2. 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!
     
  3. 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.)
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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