Snapper mexicano

Snapper mexicano

Yield: 4 Servings


1 lb Red snapper fillets Salt and pepper
1/2 ts Garlic powder
5 1/2 ts Cumin
3 tb Cilantro chopped
4 Mushrooms finely chopped
1 Anaheim chile finely chopped
4 Green onions finely sliced
1 Tomato finely chopped
1/2 c Cheddar cheese shredded
1/2 c Monterey Jack


shredded Sprinkle fish with salt and pepper to taste. Pat dry with paper towels. Lay fish fillets in single layer in 9″ 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 degrees for 20 minutes. Combine 2 cheeses and sprinkle over fish. Bake 5-10 minutes more or until fish flakes easily with a fork and cheese is melted.

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