Fiesta Fish Fillets Recipes

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MEXICAN FIESTA FISH



Mexican Fiesta Fish image

Dinner on the table, quickly, with a minimal effort! I found this recipe on a another website. It is so easy and delicious!

Provided by Mercy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs cod or 1 1/2 lbs tilapia fillets
1 cup salsa
1 cup shredded sharp cheddar cheese or 1 cup colby-monterey jack cheese
1/2 cup coarsely crushed corn chips
avocado, peeled,pitted and sliced,as garnish (optional)
sour cream, as garnish (optional)
green chili, as garnish (optional)
ripe olives, as garnish (optional)

Steps:

  • Lay the fish fillets in a single layer in a greased 8"x12" baking dish.
  • Pour the salsa over the top, and then sprinkle evenly with the shredded cheese.
  • Top everything with the crushed corn chips.
  • Bake, uncovered, at 400°F for 15 minutes, or until fish is opaque and flakes with a fork.
  • Serve with choice of garnish: sliced avocado, green chiles, olives and sour cream.

WHOLE GRILLED FIESTA FISH



Whole Grilled Fiesta Fish image

Provided by Guy Fieri

Time 1h9m

Yield 2 servings

Number Of Ingredients 17

2 lemons, halved crossways, plus 1 lemon sliced 1/4-inch thick, optional
1/2 cup fresh cilantro leaves, chopped
1 tablespoon minced jalapeno
3 cloves garlic, minced (1 tablespoon)
1 tablespoon fresh orange zest
1 tablespoon fresh lime zest
1 tablespoon fresh lemon zest
1 teaspoon fresh grapefruit zest
1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons lemon juice
2 tablespoons grapefruit juice
1 1/2 tablespoons agave
Sea salt and fresh cracked black pepper
1 (1 1/2 to 2-pound) striped bass, scales removed and gutted
2 tablespoons canola oil, for grill grate

Steps:

  • Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.
  • Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.
  • Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.
  • Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.
  • While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.
  • Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.

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