Mexican Fish and Chips
Ingredients
For the Warm Salsa:
- 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:
- 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
Fixins:
- 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
Preparation
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.
Top fish ‘n chips with crema or crème fraiche, scallions and cilantro leaves, and serve.