Mexican Fish and Chips
Nachos + fish = a delish baked seafood dish! Serve with rice and beans on the side.
For the warm salsa:
- 1 tablespoon canola oil
- 2 jalapeño peppers, seeded and chopped
- 1 small red onion, chopped
- 2 large cloves garlic, chopped
- 1 can diced fire-roasted or regular tomatoes, drained
- A small handful of cilantro, finely chopped
- Salt, to taste
- 4-6 pieces cod (6-8 ounces each) or other sustainable white fish
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon Old Bay or paprika
- 1 lime
For the fixin’s:
- Crispy corn or whole grain tortilla chips (a couple of cups), for topping fish fillets
- 2 cups shredded cheese such as Monterey Jack, sharp or mild cheddar or Chihuahua cheese – any easy melting cheese, or a blend of all of them (optional)
- Crema or crème fraiche
- Diced avocado dressed with lime
- Chopped scallions
- Chopped cilantro
- Pre-heat the oven to 400°F.
- Heat a skillet over medium to medium-high heat and add the oil, a turn of the pan. Add the peppers, onion and garlic and stir for 2-3 minutes. Add the tomatoes and heat through. Stir in the cilantro; remove from the heat and season with salt, to taste.
- Arrange the fish on a parchment-lined baking sheet. Season with salt, pepper, cumin and the Old Bay or paprika. Bake for 10-12 minutes; remove the fish from the oven and top with a squirt of lime juice, a layer of salsa, a layer of tortilla chips and cheese. Bake for 10-12 minutes more until the chips brown at the edges and the cheese is lightly browned.
- Top the fish ‘n chips with crema or crème fraiche, scallions and cilantro leaves and serve.