cilantro (coriander) - ¾ cup fresh roughly chopped
onion - ½ small onion or about ⅓ cup
jalapeño peppers - 1 chopped to taste ( I used 1 Chinese green chili and they are milder than jalepeno)
garlic - 1 clove
lime juice - juice of ½ lime or to taste
salt and pepper - to taste
black beans - 12 ounce can washed and drained
corn - 1 cup frozen thawed and drained
TEX MEX Fish
white fish - 4 fillets, deboned washed and dried
cumin powder - 1 tablespoon
salt and pepper - to taste
lime juice - juice of 1 lime
Garnishes
avocado - 1 peeled and sliced (optional)
cilantro (coriander) - 1 tablespoon (optional)
tomato - 1 regular size or 6 small sliced on top (optional)
corn tortilla chips - optional
Instructions
Preheat the oven to 190 degree celsius or 375 degree F.
Make the Fresh tomato Salsa : Pico De Gallo: Place roughly chopped tomatoes, cilantro, onion, jalepeno or chili peppers, garlic, lime juice, salt and pepper into the food processor and blend until coarsely chopped. (alternatively you can just buy a can or jar of salsa at the market). Set aside. (makes a total of about 3 cups)
Spray a 9 x 11 pan with a little spray oil and 2 cups of salsa in the pan. (Reserve the other 1 cup for snacking with corn tortilla chips while you wait for the fish to bake...you can thank me later) Mix black beans and corn into the fresh tomato salsa.
Lay the white fish fillets on top of the salsa. Season with cumin, salt and pepper and a little fresh lime juice. Bake fish for about 15-20 minutes or until the fish flakes easily with fork. If you have little flat fish it will only take maybe 15 minutes and for thicker fish longer depending on the size of fish you are baking.
Garnish your fish with fresh limes, tomato slices, avocados and cilantro as desired and enjoy.
Notes
You can either make your fresh salsa hot or mild depending on the crew you are feeding likes it. The green chilis that you find in Hong Kong are quite mild to medium and this was perfect for us. Please adjust the heat to your liking.