Salsa-braised fish (Pescado horneado con salsa de molcajete) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 64) by Rick Bayless and Deann Groen Bayless

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

  • TrishaCP on August 25, 2016

    This was more of a guide for us than a strict instruction. We had a snakehead fillet and just cooked it the way we wanted, topping with the book's roasted salsa. If you make the salsa in advance, this is a quick and easy weeknight meal. We served it with corn tortillas and beans.

  • twoyolks on August 09, 2016

    I used cod for this recipe. The best parts of the fish were the parts that got crispy. Unfortunately, it didn't pan fry for long enough for much to get crispy. The salsa was a fine addition but was simply a sauce on the fish; the flavor didn't penetrate.

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