- 1 tablespoon canola oil
- 2 jalapeño peppers, seeded and chopped
- 1 small red onion, chopped
- 2 large cloves garlic, chopped
- 1 can diced fire-roasted or regular tomatoes, drained
- A small handful of cilantro, finely chopped
- Salt, to taste
- For the Fish: 4 to 6 6- to 8-ounce pieces cod or other sustainable white fish
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon Old Bay or paprika
- 1 lime
- Crispy corn tortilla chips, a couple of cups, for topping fish filets
- 2 cups shredded cheese such as Jack, sharp or mild cheddar, Chihuahua cheese – any easy melting cheese (or a blend of all of them), optional
- Crema or crème fraiche
- Diced avocado dressed with lime
- Chopped scallions
- Chopped cilantro
Preheat oven to 400°F.
Heat a skillet over medium to medium-high heat and add oil, a turn of the pan. Add peppers, onion and garlic, and stir for 2-3 minutes. Add tomatoes and heat through. Stir in cilantro, remove from heat and season with salt, to taste.
Arrange fish on a parchment-lined baking sheet. Season with salt, pepper, cumin and Old Bay or paprika. Bake 10-12 minutes; remove the fish from the oven and top with a squirt of lime juice, a layer of salsa, a layer of tortilla chips and cheese. Bake 10-12 minutes more until chips brown at edges and cheese is lightly browned.
Top fish ‘n chips with crema or crème fraiche, scallions and cilantro leaves, and serve.