Best Mexican Fish Recipes

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

MEXICAN MANGO AND WHITE FISH CEVICHE

Steps:

• Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
• Mix in mangoes and green onions, cover, and chill for 10 minutes more.
• Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

ALEID'S MEXICAN FISH ROLL-UP TORTILLAS

Steps:

• Sauté the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce.
• Add the fish and simmer for 15 minutes, add more soy sauce according to preference and the dissicated coconut and the coconut meat (if used).
• Simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all).
• Put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels.
• Line up the packages in an oven dish, sprinkle grated cheese over the top, put into a hot oven (200 C) for about 20 minutes until hot.
• *note*these can be made the day before and heated the next day, but you'll need to allow more time in the oven.
• Serve with fresh crisp salad and white rice.
• *note*Here in the Netherlands there are many different Sambal's available, and now I often see them in the Indonesian section of overseas supermarkets.If you can't get it I think that most hot pepper/chilli sauces could be used as substitute. Yes, you can make this mild enough for the kids to eat too!

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
• Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
• Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
• Serve fish and shrimp with achiote sauce and top with habanero sauce.

MEXICAN FISH STEW

Steps:

• Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
• Per serving: Calories 381
• Fat 10 g (Saturated 2 g)
• Cholesterol 85 mg
• Sodium 333 mg
• Carbohydrate 36 g
• Fiber 5 g
• Protein 39 g

FRIED WHOLE FISH, CHIPOTLE SAUCE, RICE, AND MEXICAN SLAW

Steps:

• For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
• Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
• Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.
• Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.
• Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.

MEXICAN FISH WRAPS

Steps:

• Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil, then grill for 2 mins. Flip them over, spray with more oil, then grill for a further 2 mins until the fish is cooked and the breadcrumbs are golden and crispy.
• Squeeze the lime juice into the tzatziki and stir. Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.

GRILLED MEXICAN FISH FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix olives, capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
• Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.

MEXICAN FISH SOUP

Steps:

• In a saucepan, mix clam juice and carrots.
• Simmer 'til carrots are crunchy-tender.
• Meanwhile in a large saucepan, fry onions in oil 'til transparent.
• Add the seasonings and optional salt - and fry another 4 minutes.
• Stir the clam juice and carrots into the onions and simmer 5 minutes.
• Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
• Add water if needed and adjust seasonings.
• Garnish with cilantro leaves or parsley and serve.
• Salsa and hot sauce can be present on the table.

MEXICAN FIESTA FISH

Steps:

• Lay the fish fillets in a single layer in a greased 8"x12" baking dish.
• Pour the salsa over the top, and then sprinkle evenly with the shredded cheese.
• Top everything with the crushed corn chips.
• Bake, uncovered, at 400°F for 15 minutes, or until fish is opaque and flakes with a fork.
• Serve with choice of garnish: sliced avocado, green chiles, olives and sour cream.

MARINATED MEXICAN FISH TACOS SLAW

Steps:

• Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

MEXICAN FISH

Steps:

• Preheat oven to 350.
• Coat fillets with flour seasoned with salt and pepper to taste.
• Heat butter in skillet and lightly sautee fillets in butter til done and flaky.
• Transfer fillets into individual casserole dishes or small oven proof bowls.
• Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly.
• Bake for 15 minutes till cheese is nice and melted.
• Sprinkle with cilantro leaves.
• Note:Sometimes I put a layer of mexican rice (try recipe #117892) or orzo flavored with some cumin in the bottom of the bowl before assembling. A one dish meal and you have only one barely dirty skillet to clean!
• Note:Sometimes I make this just for myself. Fry fish-pour a little sauce-add a TBS of chilis- sprinkle some cheese. It's not brain surgery or rocket science. Save what's left in the cans for another use like adding to scrambled eggs. I hope you enjoy this dish as much as I have for many years.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400º. Lightly grease 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, in the preheated oven for 15+ minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

MEXICAN BAKED FISH

Steps:

• For the fish, preheat the oven to 200C/gas 6. Rub the fish with the lime juice and salt and set aside.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 325 degrees.
• Warm oil in a small saucepan over medium-high heat, saute onion and garlic until tender, about 3 minutes.
• Add tomatoes, chili powder and red pepper, bring to a boil.
• Reduce heat; cover and simmer 15 minutes, stir occasionally.
• In shallow dish, beat egg white and milk until it begins to foam.
• Place corn meal on wax paper, dip fillets in egg mixture, then in corn meal.
• Spray a 13 x 9 in baking dish with non-stick cooking spary and place fillets in dish.
• Pour sauce over fish, sprinkle with cheese and bake about 20 minutes or until fish flakes easily.