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Posted by on Mar 18, 2014 in Casseroles, Gluten Free, Seafood | 0 comments

Cozumel Tilapia Cup (or Any White Fish)

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.

cosumel tilapia

I forgot to add the sour cream before I took the photo!

The recipe below is for a single (small tummy) serving. Just double, triple, quadruple it for more.

Ingredients:

  • 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

Directions:

  1. Slice the fish into small chunks.
  2. Toss the fish chunks in a plastic bag with the garlic salt and cumin and refrigerate for at least an hour (overnight is best).
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Spray a 3-inch ramekin with cooking spray or grease it the way you like best.
  5. Line the bottom of the ramekin with the beans.
  6. Pour the salsa over the beans.
  7. Place the fish on the salsa.
  8. Sprinkle the cheese on the fish.
  9. Bake, uncovered, for 30 minutes.
  10. Serve with a dollop of sour cream on top.

 

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