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Snapper Mexicano

Snapper Mexicano recipe image
This vibrant Snapper Mexicano brings the bright, comforting flavors of Mexican home cooking to your dinner table. Tender red snapper fillets are seasoned with warm cumin and garlic, then topped with a savory mixture of finely chopped mushrooms, Anaheim chiles, green onions, and tomatoes. The dish is finished with a generous layer of shredded Cheddar and Monterey Jack cheeses, baked until golden and bubbly. It’s a satisfying main course that balances delicate seafood with robust, earthy toppings. Perfect for weeknight dinners or casual gatherings, this recipe requires minimal prep time and delivers maximum flavor. Serve with rice or crusty bread to soak up the delicious juices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 441.5
Dietary: Gluten-free
Description
This vibrant Snapper Mexicano brings the bright, comforting flavors of Mexican home cooking to your dinner table. Tender red snapper fillets are seasoned with warm cumin and garlic, then topped with a savory mixture of finely chopped mushrooms, Anaheim chiles, green onions, and tomatoes. The dish is finished with a generous layer of shredded Cheddar and Monterey Jack cheeses, baked until golden and bubbly. It’s a satisfying main course that balances delicate seafood with robust, earthy toppings. Perfect for weeknight dinners or casual gatherings, this recipe requires minimal prep time and delivers maximum flavor. Serve with rice or crusty bread to soak up the delicious juices.
Ingredients
  • 1 pound Red snapper fillets
  • 1/2 teaspoon Garlic powder
  • 5 1/2 teaspoons Cumin
  • 3 tablespoons Cilantro, chopped
  • 4 Mushrooms, finely chopped
  • 1 Anaheim chile, finely chopped
  • 4 Green onions, finely sliced
  • 1 Tomato, finely chopped
  • 1/2 cup Cheddar cheese, shredded
  • 1/2 cup Monterey Jack, shredded
  • Salt and pepper to taste
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Pat red snapper fillets dry with paper towels and season with salt and pepper to taste.
  3. 3
    Arrange fish fillets in a single layer in a 9-inch square baking dish or round pie dish.
  4. 4
    Sprinkle half of the garlic powder, half of the cumin, and half of the cilantro over the fish.
  5. 5
    Top the fish with the chopped mushrooms, Anaheim chile, green onions, and tomato.
  6. 6
    Sprinkle the remaining garlic powder, cumin, and cilantro over the vegetable mixture.
  7. 7
    Bake in the preheated oven for 20 minutes.
  8. 8
    Combine the shredded Cheddar and Monterey Jack cheeses and sprinkle evenly over the fish.
  9. 9
    Return to the oven and bake for 5 to 10 more minutes, or until the fish flakes easily with a fork and the cheese is melted and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 441.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 113.5g38%
Dietary Fiber 0.0g0%
Sugars 113.5g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

If red snapper is unavailable, other white fish fillets like tilapia, cod, or halibut work well. You can substitute Monterey Jack with mozzarella or pepper jack for a spicier kick.

Ensure the Anaheim chile is finely chopped to distribute flavor evenly. If using larger mushrooms, slice them thinner so they cook through within the baking time.

Serve with Mexican rice, black beans, or warm tortillas for a complete meal.

Keywords: snapper, mexican, baked, seafood, fish, cheese, cumin, garlic, mushrooms, chile, tomato, dinner, easy, weeknight, fillets, monterey jack, cheddar, cilantro
Read it online: https://www.chefs-mate.com/recipe/snapper-mexicano/