I have really been enjoying Mexican Everyday and have been trying to cook as many things from it as possible. There are so many delicious recipes and I want to try them all! I really like fish, but haven’t really tried it very many times with Mexican flavors, so I wanted to give this recipe a try. I thought the potatoes sounded really good as well. This is a simple dish, and one that I made on a Friday after a long week, making it a good possibility for weeknight dinners. To prepare the potatoes, you just steam them in the microwave (can it get any easier?), and while they are cooking, just blend the tomatoes, jalapenos, and the spices in the blender. You can make the mixture as smooth or chunky as you want. After the potatoes are done, just layer the fish on top, pour the tomato mixture over it, bake for 15-20 minutes, and dinner is ready! I also like that you can adjust the spiciness of the dish- if you don’t like spicy, just don’t add as much jalapeno, and if you like it spicy, just add more!
Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes
Source: Mexican Everyday by Rick Bayless
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, sliced ¼-inch thick
1 tablespoon vegetable or olive oil
1 (15-ounce) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
1/3 cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
About ¼ cup sliced canned pickled jalapenos
1 tablespoon jalapeno pickling juice
Four 4- to 5-ounce (1 to 1 ¼ pounds total) skinless fish fillets (I used tilapia), preferably ¾ to 1 inch thick
Turn on the oven to 400 degrees. Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.
Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.
Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.
Slide the baking dish into the oven. Bake for 15 to 20 minutes, until the fish flakes when pressed firmly.
Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away.