Monday, December 17, 2007

Mexican Fish

  • 1 pound catfish or other fish fillets
  • 1 scant teaspoon salt
  • Freshly ground pepper
  • 1 onion, peeled and sliced thin
  • Juice of 3 limes1 bunch fresh cilantro
  • 2 teaspoons hot sauce, or to taste
  • 1/4 cup olive oil
Sprinkle fish on both sides with salt and pepper. Put half the onion in a baking dish just big enough to hold the fish in a single layer. Lay fillets on top and sprinkle remaining onion over them. Set aside for 10 or 20 minutes, or refrigerate for an hour if you have time.Heat oven to 350 degrees. Pour lime juice over fish, cover the dish with foil and bake for 10 minutes.

Coarsely chop cilantro and sprinkle over fish. Season with hot sauce, then drizzle with olive oil. Bake 20 minutes, or until fish is opaque.For an entree, serve with rice, black beans and mango or tomato salsa. Pass hot sauce.For taco filling, serve the fish with tortillas and condiments such as pickled jalapeÒo peppers, salsa, sour cream, shredded vegetables (lettuce, cabbage, radishes), etc.Makes 4 entree servings, more as a taco filling.For mango salsa: Cut the flesh of two mangoes into small cubes. Add 1/4 cup minced onion, a minced, seeded jalapeÒo pepper and a chopped red bell pepper. Add a little lime juice if you like. Season with a dash of salt.

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