Friday, January 14, 2011

Baked Mexican Fish with Cilantro-Lime Mayonaise

I'm always looking for ways to fix salmon. I have a lot of it in my freezer, I know it's healthy, but honestly, fish isn't my favorite. This recipe is perfect for me, because it's really hard to tell that it's fish under all that yummyness. And it's easy! You can make it with any kind of fish.

Fish fillets (about 1 1/2 lbs.)
1 cup salsa
1 cup shredded cheese, any kind
1/2- 1 cup crushed corn chips

Preheat oven to 400. Spray or grease a square 9x9 pan. Rinse fillets under cold water and dry with a paper towel. Lay fillets in sprayed pan. Pour salsa over the top and spread evenly. Sprinkle on the cheese, then the crushed corn chips. Bake uncovered for 15 minutes, or until it flakes with a fork. Serve topped with sliced avocado and Cilantro Lime Mayonaise.

Cilantro Lime Mayonaise
1 cup (packed) fresh cilantro
3 T. fresh lime juice
1 garlic clove
1/4 teaspoon Tabasco sauce (more or less to taste)
3/4 cup mayonaise
Lime zest, just a few grates

Put all except mayo in a food processor or blender. When the cilantro is chopped fine, put in mayo and blend well. Add salt to taste. This is best if made a day in advance and refrigerated, but it's good right now, too.

Delicious served with roasted potatoes.

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