Monday, December 28, 2009

Fish Fiesta!

Have I mentioned I like cheesy alliteration? Well, really I like just about anything with cheese. Alright, I'll stop.

I make this recipe for Mexican Baked Fish almost every other week, especially in the summer when avocado is fresh and cheap.

It's also really healthy - low fat fish, fiber from the avocado - plus after the back to back cookie recipes, I need it!

I do make one major change, I use Tilapia instead of cod. First, because the majority of cod stocks are severely overfished to the point they may never recover. The exception is Pacific Cod off the Alaskan coast, but it can be hard to know where/how fish is caught. Tilapia is also a cheap, basic, white fish that is easy to keep on hand.

This recipe is great because it uses minimal ingredients and things I usually have on hand, with the exception of avocado. The work-taste ratio is through the roof, it takes almost no prep time or cook time. Add some rice and it's a meal! It's easy to adjust the amount you want to make, just lay the desired number of fish in a pan and top with salsa and cheese. Simple. It's also good the next day to take to lunch or dinner night two.

I've also made an "Italian" version of this, substitute diced tomatoes or marinara sauce for salsa; mozzarella for cheddar; and bread crumbs for chips. It's not quite as good but will work in a pinch.

Taste: A
Cost: A-
Waste: A+


  1. It is encouraging to see more people curious about seafood sustainability. The meal looks delicious and I bet it is good with a variety of fish.

  2. Daybreak -

    I'm glad to see you are also interested in seafood sustainability. It's important to eat well but also with a consciousness about how our choices impact the environment.

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