Rachael Ray: Fish Nachos Recipe
Rachael Ray said she wants everyone to get more excited about seafood, which is what inspired her foray into this fish nacho-style meal. Check out this Mexican Fish and Chips Recipe!
I am a die-hard fan of Mexican food, so this is just my style. But I also enjoy fish without having to dress it up too much. I guess I am just an easy target.
Rachael Ray: Mexican Fish and Chips Recipe Ingredients
Rachael said that thinner is better when it comes to the tortilla chips in this meal. Layering everything on top of the par-baked fish halfway through cooking helps to melt everything into a gooey and delicious result.
She said the finished product looked amazing. I thought it looked messy, which seems like the right idea for nachos.
Cooking rice in stock will pack it with flavor, along with some lime zest and scallion whites. Mix in some black beans with the rice and you have a perfect side dish to complement the star attraction.
- 4 to 6 7 oz. pieces Cod (or any Sustainable White Fish)
- 1 tsp ground Cumin
- 1 Lime
- 1 tsp Old Bay Seasoning (or use Paprika)
- Salt & Pepper
- 1 chopped Red Onion
- 1 can diced, drained Fire-Roasted Tomatoes
- 2 seeded, chopped Jalapeno Peppers
- 2 cloves chopped Garlic
- chopped Cilantro
- 1 tbsp Canola Oil
- Corn Tortilla Chips
- Crema (or use Creme Fraiche)
- chopped Scallions
- 2 cups shredded Cheese
- diced Avocado
- chopped Cilantro
Rachael Ray: Mexican Fish and Chips Recipe Directions
- Preheat your oven at 400 F.
- Heat oil in a skillet on medium high.
- Add garlic, onion, and peppers; cook two or three minutes.
- Add tomatoes and let cook until heated.
- Add cilantro. Take off heat and add salt.
- Place fish on a parchment-lined baking tray.
- Season fish with cumin, Old Bay, salt and pepper.
- Bake about 11 minutes.
- Remove fish from oven and drizzle with fresh lime juice.
- Top with salsa, tortilla chips, and cheese.
- Bake another 11 minutes, until chips and cheese are browned.
- Top fish and chips with crema, cilantro, and scallions before serving.