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Snapper Mexicano

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Submitted by saladqueen

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 453.6
½ 2.5
TEASPOON ML GARLIC POWDER
5 ½ 28
TEASPOONS ML CUMIN
3 45
TABLESPOONS ML CILANTRO
chopped
4 4
EACH EACH MUSHROOMS
finely chopped
1 1
EACH EACH ANAHEIM CHILIES
finely chopped *
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely sliced
1 1
EACH EACH TOMATOES
finely chopped
½ 118
CUP ML CHEDDAR CHEESE
shredded
½ 118
CUP ML MONTEREY JACK CHEESE
shredded

Directions

Sprinkle fish with salt and pepper to taste.

Pat dry with paper towels.

Lay fish fillets in single layer in 9 inch 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℉ (180℃). for 20 minutes.

Combine 2 cheeses and sprinkle over fish.

Bake 5 to 10 minutes more or until fish flakes easily with a fork and cheese is melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 279 38% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 238mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 77g
Vitamin A 17% Vitamin C 15%
Calcium 29% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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