| Prep: 25 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 24g | 11g | 34g |
| sugars | fibre | protein | salt |
| 6g | 5g | 37g | 1.72g |
Why I Love Mexican Fish Casserole with Green Chiles
One of the dishes I enjoy the most, and adore preparing, is the Mexican flair-filled Fish Casserole with Green Chiles. With roots firmly planted in the robust Italian-American culinary tradition of spaghetti, lasagne, and meatballs, you might be wondering how a dish like a fish casserole with a Mexican twist found its way into my heart. Exploring this recipe isn’t just unpacking a list of ingredients; it’s about a journey of culinary experience, family, and memories!
Sharing A Bite of the Unfamiliar
As someone whose culinary repertoire has always been heavily influenced by Italian-American cuisine, thanks to my grandparents, embracing something as unique as the Fish Casserole with Green Chiles was more than a dash out of my comfort zone. The exotic flavors of green chiles, salsa verde, and a tantalizing mix of other ingredients commonly associated with Mexican cuisine combine to create a casserole that is a symphony of taste and textures.
And who inspired this delightful fusion, you ask? None other than Chef Rick Bayless, a master of Mexican cuisine, known for his love of bold flavors and his ability to crochet ingredients together as a delightful gastronomic tapestry. His recipes inspired me to step outside the warm familiarity of my Italian-American cooking and dip my toes (and my tastebuds!) into the fantastic world of Mexican cuisine.
A Symphony of Flavors
I find that any white fish fillets pair well with the vibrant, spiced elements of this dish. The fish, with its subtle flavors, serves as the perfect canvas for the piquant green chiles, freshly minced garlic, and robustly spiced salsa verde. Add in a generous handful of Monterey Jack cheese, an unexpected twist of crushed tortilla chips, and a final flourish of fresh cilantro, and you have a dish that’s a sensory experience that’s nothing short of magical.
If you enjoy Enchiladas, you’ll find this fish casserole an exciting twist on that classic dish. For a harmonizing side dish, I’d opt for a light, refreshing avocado and corn salad, which perfectly offsets the dynamic flavors of this casserole.
So while it may seem like a hop, skip, and a jump away from the hearty Italian cuisine I was raised on, this Fish Casserole with Green Chiles is now a staple in my dining experiences, a delightful extension of my culinary journey as a cook, food writer, and a grandfather always eager to share unique stories of food, traditions, and love.
What You’ll Need
- 1.5 pounds white fish fillets
- 1 cup diced green chiles
- 2 cups medium salsa verde
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups shredded Monterey Jack cheese
- 2 cups crushed tortilla chips
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnishing
- Slices of lime for serving
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. While the oven is heating up, heat the olive oil in a large skillet over medium heat. Add in the chopped yellow onion, minced garlic, and chopped red bell pepper, then season with salt and pepper. Sauté these until they are soft and fragrant, which should take about 5-7 minutes.
Step Two
Once the vegetables are sautéed, add in the diced green chiles, salsa verde, cumin, and chili powder. Stir these ingredients together until they are well combined, reducing the heat to low and letting the mixture simmer for another 5 minutes.
Step Three
Arranging your white fish fillets in a large baking dish, pour the vegetable and salsa verde mixture over the fillets, ensuring they are fully covered. Sprinkle over the two cups of shredded Monterey Jack cheese.
Step Four
In a bowl, crush the tortilla chips into small, bite-sized pieces, then spread these evenly over the top of the cheese, covering as much of the casserole as possible.
Step Five
Place the dish in the preheated oven and bake for around 20-25 minutes. You’ll know it’s ready when the cheese is melted and bubbling, and the fish is cooked through and flakes easily with a fork.
Step Six
Remove the finished casserole from the oven and let it stand for a few minutes to cool down. This helps the flavors meld together and makes the dish easier to serve. Just prior to serving, garnish with fresh cilantro and serve with lime slices on the side.
