Fish Stacks with Mexican Crema

Name: Fish Stacks with Mexican Crema
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams firm-ripe avocado , pitted, peeled, and thinly sliced; 12 corn tortillas (6 in.); 227 grams cups crumbled cotija or feta cheese; 59 milliliters lemon juice; 4 servings Lemon wedges; 118 milliliters Mexican crema or sour cream; 1 Tbsp olive oil; 237 milliliters finely chopped onion; 3 Tbsps chopped fresh oregano leaves or 1 tablespoon dried oregano; 4 servings Salt and pepper; 237 milliliters chopped firm-ripe tomatoes; 680 grams firm, white-fleshed fish, such as halibut, rinsed, dried, and cut into 1/2-inch chunks

Fish Stacks with Mexican Crema might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 50g of protein, 34g of fat, and a total of 695 calories. This recipe serves 4. A mixture of oregano leaves, salt and pepper, feta cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion in olive oil until limp, about 1 minute.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add fish and gently stir until opaque on outside, 2 to 3 minutes.

Ingredients you will need

Fish

Add lemon juice and 2 tablespoons oregano (2 teaspoons if using dried) and cook, gently stirring occasionally, until most of the liquid has evaporated and fish is opaque but still moist-looking in center (cut to test), 1 to 2 minutes. Gently stir in tomatoes and add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Tomato

Oregano

Fish

Lay 4 tortillas flat on a 14- by 17-inch nonstick baking sheet (if you don't have a nonstick sheet, coat a regular one lightly with cooking oil spray). Divide half the fish mixture among tortillas and spread level to within 1/2 inch of edges.

Ingredients you will need

Cooking Oil

Tortilla

Spread

Fish

Equipment you will use

Baking Sheet

Sprinkle a third of the cheese evenly over fish.

Ingredients you will need

Cheese

Fish

Lay another tortilla on each stack and top equally with remaining fish mixture and another third of the cheese. Cover with remaining tortillas and sprinkle remaining cheese over the top.

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Tortilla

Cheese

Fish

Bake in a 400 regular or convection oven until cheese on top is beginning to brown, 10 to 12 minutes.

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Cheese

Equipment you will use

Oven

Meanwhile, in a small bowl, mix crema with remaining tablespoon oregano (1 teaspoon if using dried). With a wide spatula, transfer fish stacks to plates. Top equally with avocado slices and crema mixture.

Ingredients you will need

Avocado Slices

Oregano

Mexican Crema

Fish

Equipment you will use

Spatula

Bowl

Garnish with lemon wedges to squeeze over stacks to taste.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

227grams

firm-ripe avocado , pitted, peeled, and thinly sliced 12

corn tortillas (6 in.)227grams

cups crumbled cotija or feta cheese 59milliliters

lemon juice 4servings

Lemon wedges 118milliliters

Mexican crema or sour cream 1Tbsp

olive oil 237milliliters

finely chopped onion 3Tbsps

chopped fresh oregano leaves or 1 tablespoon dried oregano 4servings

Salt and pepper 237milliliters

chopped firm-ripe tomatoes 680grams

firm, white-fleshed fish, such as halibut, rinsed, dried, and cut into 1/2-inch chunks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.