Cozumel Tilapia Cup (or Any White Fish)
This Mexican-influenced white fish is a hot and bubbly spoonful of goodness. It’s a hearty winter ramekin recipe that’s quite flexible. Use tilapia, flounder, red snapper, trout, black sea bass… any white, flaky fish.
The recipe below is for a single (small tummy) serving. Just double, triple, quadruple it for more.
- 2 ounces tilapia (that’s a half a fillet)
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garlic salt
- cooking spray (or your preferred pan greasing method)
- 2 tablespoons grated asadero or cheddar cheese
- 2 tablespoons cooked or canned beans (black, refried, pinto… you name it!)
- 1 heaping tablespoon of your favorite salsa
- 2 teaspoons sour cream
- Slice the fish into small chunks.
- Toss the fish chunks in a plastic bag with the garlic salt and cumin and refrigerate for at least an hour (overnight is best).
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 3-inch ramekin with cooking spray or grease it the way you like best.
- Line the bottom of the ramekin with the beans.
- Pour the salsa over the beans.
- Place the fish on the salsa.
- Sprinkle the cheese on the fish.
- Bake, uncovered, for 30 minutes.
- Serve with a dollop of sour cream on top.