Snapper Mexicano
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red snapper fillets
|
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | teaspoon |
garlic powder
|
|
| 5 ½ | teaspoons |
cumin
|
|
| 3 | tablespoons |
cilantro
chopped |
|
| 4 | each |
mushrooms
finely chopped |
|
| 1 | each |
anaheim chilies
finely chopped |
*
|
| 4 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | each |
tomatoes
finely chopped |
|
| ½ | cup |
cheddar cheese
shredded |
|
| ½ | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red snapper fillets
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2.5 | ml |
garlic powder
|
|
| 28 | ml |
cumin
|
|
| 45 | ml |
cilantro
chopped |
|
| 4 | each |
mushrooms
finely chopped |
|
| 1 | each |
anaheim chilies
finely chopped |
*
|
| 4 | each |
scallions, spring or green onions
finely sliced |
|
| 1 | each |
tomatoes
finely chopped |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 118 | 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.
