6 - 8
How to cook Mexican Fish with Coriander
- 3 pounds red snapper (striped bass, flounder, or any firm white-fleshed fish) fillets
- Salt and freshly ground pepper
- 1/4 cup lemon juice
- 5 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1/2 cup chopped fresh coriander (cilantro)
- 3 canned jalapeno chilies, rinsed, seeded, and chopped
- Season the fish fillets with salt and pepper and sprinkle with the lemon juice.
- Heat 4 tablespoons of the oil in a skillet and saute the onion until it is soft.
- Lightly oil the surface of a shallow ovenproof casserole large enough to hold the fish comfortably, in more than one layer if necessary.
- Arrange the fish fillets, with any liquid they may have yielded, in the casserole, cover with the onion and the oil, and sprinkle with the coriander and chilies.
- Drizzle with the remaining tablespoon of oil. Bake in a preheated moderate 350°F(180(C) oven for 20 minutes, or until the fish has lost its translucent look.
The Mexican Fish with Coriander recipe very easy to prepare and so good!
The Mexican name for this recipe is Pescado con Cilantro
This recipe for Mexican Fish with Coriander serves/makes: 6 - 8
The Mexican Fish with Coriander (Pescado con Cilantro) recipe is adopted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz 1994.
Main Ingredient: Snapper
Preparation Method: Baked