Snapper Mexicano
Submitted by saladqueen
Baked red snapper topped with cumin, cilantro, Anaheim chile, mushrooms, tomato, and melted cheddar-jack cheese. Mexican-spiced fish on the table in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIf you want fish with some personality on a weeknight, this is your move.
Red snapper fillets bake under a colorful pile of chopped mushrooms, Anaheim chile, green onions, and fresh tomato, all layered with cumin, garlic, and cilantro. In the last few minutes, a blend of cheddar and Monterey Jack goes on top and melts into a bubbling, golden blanket.
The chile brings gentle warmth (not face-melting heat), and the cumin gives everything that unmistakable earthy depth.
Kitchen Tips
- Pat the fillets very dry before seasoning. Excess moisture steams the fish instead of letting it bake up firm and flaky.
- Anaheim chiles are mild, so if you want more kick, swap in a poblano or add a minced jalapeno to the mix.
- Don’t skip the two-stage seasoning. Half the spices go under the vegetables, half on top, so every layer carries flavor.
Ingredients
Directions
Sprinkle fish with salt and pepper to taste.
Pat dry with paper towels.
Lay fish fillets in single layer in 9 inch square baking dish or round pie dish.
Sprinkle with half of garlic powder, half of cumin and half of cilantro.
Add mushrooms, chile, green onions and tomato.
Sprinkle with remaining garlic powder, cumin and cilantro.
Bake at 350℉ (180℃). for 20 minutes.
Combine 2 cheeses and sprinkle over fish.
Bake 5 to 10 minutes more or until fish flakes easily with a fork and cheese is melted.
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