“Nacho” everyday fish recipe.
- Boneless, skinned fish fillets 4 to 6 ounces each, one or two per serving
- Mexican salsa
- Shredded cheese, Mexican blend or Monterey jack
- Crushed tortilla chips (or Doritos)
- Onion slices, red or white
- Spread two or three tablespoons of the salsa over the fish, and then pack on a handful of cheese.
- Press a couple of tablespoons of crushed chips into the cheese and top with a few slices of onion.
- Bake at 300 degrees in the middle of your oven until the cheese melts and the fish is cooked through, 15 to 20 minutes.
- Serve over rice with a green vegetable, or black beans.
As a food columnist, I get lots of recipes from friends and acquaintances. Some are good. Others might best be categorized as “cat food.” Here’s a really good one, from reader Bill Sprague. Bill and his wife brought the recipe from Stuart to Crystal River and it’s a good all-round method for almost any fish. The Spragues have used the recipe on snapper, snook, grouper, redfish, trout, catfish—even pork chops and chicken breasts.
Prep for this “fiesta” recipe is simple, and if you follow instructions, cleanup is simple. Be sure to line your lipped pan with aluminum foil (dull side up) and to spray both the foil and your fish fillets with spray olive oil before you load on the other ingredients.
Bill Sprague also attests to the leftover potential of the fish. Fish tacos, anyone? FS
First Published Florida Sportsman Magazine January 2019