Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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