Spice It Up!
Fish! Delicious, moist, and good for you fish, out of the oven. I adapted this recipe from an episode of "Emeril Live" that I watched years ago. I always like to add my own Mexican flavors, I just cannot help myself! I know a lot of people turn their noses up at baked fish recipes, but I promise you will love this. You can use any firm white fish for this recipe. I discovered swai a few years ago and we love it. It's less expensive than tilapia, but just as tasty.
4 large swai fillets
1 large sweet onion, cut into thick slices
1 large poblano pepper, sliced into rings
1 red bell pepper, sliced into strips
1 Fresno pepper, sliced (optional)
1 jalapeño pepper, sliced
1 serrano pepper, sliced
Handful of chopped cilantro
1 lemon, sliced
Juice of 1 lime
1 teaspoon smoked Paprika
1 teaspoon granulated garlic
Salt and fresh cracked pepper
1. Preheat your oven to 450ºF.
2. Line a shallow baking pan with parchment paper or aluminum foil. Drizzle some olive oil, add your onion slices, season with salt and pepper and a little more olive oil.
3. Season the fish with salt, pepper and smoked paprika, and garlic powder. Gently lay across the top of the onions. Evenly spread out all your peppers over the fish, squeeze the juice of lime all over the top of fish. Add the lemon slices, cilantro, salt, pepper, and more olive oil. Cover tightly with foil paper.
4. Bake in preheated oven for 25 to 30 minutes, or until fish is flaky. Serve with rice and Jicama salad (view the recipe at http://www.hispanickitchen.com/profiles/blogs/orange-chipotle-jicam...)
Note: I made fish tostadas with fresh corn salsa the next day with the leftover fish. Very tasty!!
Below, the fish is ready to enjoy!
Other recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas