Jalapeño-baked fish with roasted tomatoes and potatoes (Pescado horneado al jalapeño) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 240) by Rick Bayless and Deann Groen Bayless

  • cilantro
  • pickled jalapeño chiles
  • fish fillets
  • boiling potatoes
  • canned fire-roasted tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fire-roasted canned tomatoes. See recipe for suggested varieties of fish fillets. See recipe for variations.

  • mamacrumbcake on October 14, 2020

    This is very quick and tasty. If you can get roasted tomatoes, use them instead. The salsa is really good for a pantry salsa. We used to make it all the time years ago and everyone liked it. It does need salt and more acidity than the recipe calls for.

  • Delys77 on May 15, 2013

    Pg. 239 I might try this again, but with a few modifications. As is I found the mahi mahi good but a little bland in and of itself. The sauce is delicious, but there was quite a bit of it and it totally overwhelmed the fish. As for the potatoes, I was dubious about the microwave method, but it was very easy and they had a nice texture. If I were to repeat I would still go with the bit of oregano in the sauce, but I would simmer the sauce separately in a little saucepan, while I cooked the fish using Rick Moonen's broiling method. The potatoes I would still microwave to parcook but I would also add them to the pan that goes under the broiler so that they could crisp a bit. I would then plate the potatoes and fish and sauce gently with some of the sauce, reserving the rest in a little ramekin for each dinner guest. I think this would yield better results.

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