My Recipes


User: nnss

Yield: 6 servings

Categories: main dish, mexican, seafood, fish, spices

amount unit name
2 LB fish fillets *
1 onion sliced, 1 small
1 clove garlic small, minced
1 TB vegetable oil
1/4 C almonds toasted, ground
2 TB lime juice
1/2 pickled jalapeno pepper **
1/2 TS salt
1 ds pepper
1/2 C cilantro snipped


* Use large Red Snapper or other fish fillets cut into 6 serving
pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and
chopped. There
should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook
onion and garlic in hot oil until tender but not brown. Add the
almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper.
Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange
the fish fillets and sprinkle lightly with salt. top with the onion
mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake,
covered, in a preheated 350 degree F. oven for about 40 minutes, or
until the fish flakes easily when tested with a fork.