Recipe by Pot Scrubber
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.
Top Review by Maito
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 Recipe #305127 to use up some of the enchilada sauce.
- 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)
Directions See How It's Made
- 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.