If you like Mexican food and fish- this dish is for you! One of my favorite meals. From Harpoon Henry's Restaurant in San Diego. This comes together in a flash with simple ingredients.
- 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)
- 3 ounces diced green chilies (just buy it canned)
- 1 lb monterey jack and cheddar cheese blend (grated)
- 3 tablespoons chopped cilantro leaves (garnish)
- salt (to taste)
- pepper (to taste)
- Preheat oven to 350.
- Coat fillets with flour seasoned with salt and pepper to taste.
- Heat butter in skillet and lightly sautee fillets in butter til done and flaky.
- Transfer fillets into individual casserole dishes or small oven proof bowls.
- Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly.
- Bake for 15 minutes till cheese is nice and melted.
- Sprinkle with cilantro leaves.
- 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!
- 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.
Wow, this is really awesome! I used green enchilada sauce for the green chili sauce, since I was not sure what that was. Like other reviewers, I skipped the flour and decreased the cheese. I also used a quarter of the butter with great success. I could see this working super with chicken too. Served this with Cafe Rio Cilantro Lime Rice to use up some of the enchilada sauce.
Oh my, Oh my, Oh my! The cheese on top defeats the purpose of trying to eat healthy, but the taste is phenomenal! I prepared this for one, using a small grouper fillet. The green chili sauce and chilies are wonderful underneath the monterey jack cheese...I used pepper jack because I like it spicy! I topped this with some pico de gallo with lots of cilantro in it, and it worked very well. This will be a regular rotation for me...I loved it! Made for ZWT5. Thanks so much for this fabulous recipe!
Yum! I really love this recipe! I used Tilapia. Custom made in individual serving dishes according to kids taste - went light on the salsa verde I used for green chile sauce for theirs. Even my picky eater was scraping the bottom of the dish. Served over brown rice.