Mexican Fish and Chips

Name: 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; 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

Mexican Fish and Chips was pinched from <a href="http://www.rachaelrayshow.com/food/recipes/18384_mexican_fish_and_chips/index.html" target="_blank">www.rachaelrayshow.com.</a>

"Serves 4-6..."

INGREDIENTS

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For the Warm Salsa:

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1 tablespoon canola oil

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2 jalapeño peppers, seeded and chopped

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1 small red onion, chopped

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2 large cloves garlic, chopped

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1 can diced fire-roasted or regular tomatoes, drained

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A small handful of cilantro, finely chopped

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Salt, to taste

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4 to 6 6- to 8-ounce pieces cod or other sustainable white fish

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Salt and pepper

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1 teaspoon ground cumin

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1 teaspoon Old Bay or paprika

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1 lime

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Fixins:

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Crispy corn tortilla chips, a couple of cups, for topping fish filets

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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

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Chopped scallions

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Chopped cilantro

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