32 Reviews of Mexican Fish

From: Pèllerin

On Jun 3, 2006

I'm a convert! Although I love cheese, I've never cared for it with any fish dish. (Fish isn't my favorite thing, anyway). WOW - this was great! Red Snapper was juuust the right choice. I used Victoria brand green tomatillo salsa (not some other green salsas or enchilada sauces, which can just be green chili or jalapeno-based. Used Kraft "Mexican Cheese Blend" pre-grated cheese (had on hand). WHAT a score, and "DEAD EASY!" YUM YUM YUM - THANKS!

From: Thorsten

On Oct 3, 2005

You don't need a pot scrubber for this outstanding, extraordinary, some like it hot mexican fish gem. I've licked out the bowl. And it is so easy and so fast to make. And the taste? Try it, love it. If you like it hot, use you favorite chili sauce. I've made it with orzo as a one dish meal.

From: little_wing

On Jun 20, 2007

You can't NOT love this fish! Cheese and fish is not something I would ordinarily put together, except for maybe a subtle flavored cheese like parmesan so this turned out to be a real treat for me. I was going to rinse the fish before coating just to make sure the flour stayed on good and inspiration struck! I marinated for about 15 min in Tecate beer then dipped in whole wheat flour, because obviously I'm a health nut. My fish came out perfectly and the combination of flavors were fabulous. I suggest letting the cheese get slightly burnt around the edges as that was my favorite part. Thanks for sharing! Made for ZWT3.

From: MissPenny

On Jul 3, 2005

This was good. I served it with #117892 mexican rice. I used green taco sauce in place of green chili sauce and placed the fish in a 8x11 glass baking pan instead of individual dishes and baked about 20 minutes. Thank you

From: VegSocialWorker

On Oct 10, 2005

Yumm.. this was great. I used Spanish rice and also topped with sauteed onion and bell peppers (before the cheese). Fantastic. Thank you for this recipe.

From: Leggy Peggy

On Jun 23, 2007

I was gobsmacked. This fish is delish. I halved the recipe with great success. I gave it a zap under the broiler for a nice finishing touch, and cut back a bit on the cheese at Potsie's suggestion. Aussie alert — green chili sauce can be found Downunder. I bought a bottle of it in an Asian grocery store (brand was MD). Made for Zaar World Tour and served over Horseradish Mashed Potatoes.

From: barbie66

On May 30, 2006

This is going to sound crazy, but I made this recipe last week using boneless skinless chicken thighs! I pounded them a little to thin them out a bit. My husband said it was the best Mexican chicken he ever had! Can't wait to try it with the fish! I followed your recipe without making any changes (other than the chicken). Thank you for sharing! --Marla

From: islandgirl77551

On Jan 21, 2006

This was a winner! I cooked just the fish and used tilapia. It was great by itself but, I will definitely have to make it with the mexican rice.

From: NcMysteryShopper

On Oct 7, 2005

This was so easy and so wonderful! I love this fish dish!!! I found fresh red snapper this morning and snatched it up remembering this dish with the incredible photo!!! I used your Mexican Rice #117892 as suggested and was so pleased. This was a truly wonderful meal!!!! Thanks Potsie!!!!

From: hepcat

On Oct 12, 2008

I've been dying to try this fish, and I wasn't disappointed! I have to admit to being a bit skeptical considering the list of ingredients is so short, but the flavors blend very well together. I didn't change a thing other than keeping it in the skillet to finish cooking. I served it with Roasted Green Chilies in Cumin-Garlic Cream and Quick Spanish Rice. Thanks for an awesome recipe!