Healthy Weeknight Mexican Fish is a naturally gluten free, one pot, easy-to-follow recipe that takes less than 30 minutes to make. This easy fish recipe is full of flavor and an absolute favorite kid and family friendly meal.
Once upon a time my husband and I were considered extremely competent and successful fisherman. Not convinced? Read on.
We moved to Ketchikan, Alaska pretty much because we had nothing else cooking and we weren’t highly motivated on becoming bonafide adults yet. After getting our college degrees we moved around, working seasonal jobs in various beautiful locations, and waited tables to scrape by.
One of these stints brought us to Denali National Park. On a whim, after a summer of working and backpacking, Ryan applied for teaching positions in Alaska. Next thing you know we were pitching a tent on a Alaska ferry deck (definitely didn’t have the funds for a sleeping cabin), traveling to a new, very grown up job in Ketchikan.
*SIDENOTE: He was hired by few different places, but we rationally and maturely settled on Ketchikan because: A) They didn’t have dinosaur-sized bears (Kodiak, AK); B) A Bush plane wasn’t required to get there (Bethel, AK); C) The island wasn’t in the middle of the Bering Sea (Pribilof Islands); and, my personal tipping point, D) Ketchikan had a Walmart. (How could you possibly not survive in a town with a Walmart?!). Like I said, we weren’t real adults yet.
Straightaway we befriended a fantastic, local couple who showed us green, bewildered, midwesterners what Ketchikan was all about – an abhorrent amount of rain and equal amounts of fish. We had no choice but to quickly adjust to the rain (a real adult would have been forewarned by what “temperate rainforest” implied). However, we never got used to the insane plentitude of fresh fish.
When our friends, Dan and Kim, took us on their boat for the first time Ryan and I were in disbelief with our fishing competency. As soon as we lowered our line, “FISH ON!“ Again and again, Ryan and I giddy with excitement, reeled in huge fish. A mere twenty minutes later Dan informed us we had reached our quota and couldn’t catch anymore.
Apparently the quotas not only protect the fish population, but also prevent first timers, like us, getting too overzealous with their newfound passion for fishing. Soon after, we discovered another reason for quotas – you can only consume so much fish.
Creatively disposing of your catch is a local obsession in Ketchikan, Alaska. A local’s fish cache is canned, smoked, froze, left on neighbor’s doorsteps when they aren’t looking, and overnighted to more willing recipients in the lower 48.
HEALTHY WEEKNIGHT MEXICAN FISH
Now, living back in the midwest (as a bonafide real adult), I don’t have fresh fish coming at me every which way, but I still cook it a lot for my kids to enjoy and experience a piece of our time living in Alaska. Instead of running in the opposite direction when someone tries to off their fish supply on me, I have to now purchase my fish at a store (being a real adult lends itself to this).
Fortunately high-quality Alaska seafood isn’t hard to come by. Alaska’s wild fisheries contribute nearly 60% of all seafood harvested in the United States, so virtually every grocer carries it. You can look for the Alaska Seafood label on fresh or frozen fish or ask your fish monger to ensure you’re enjoying the best, most sustainable seafood in the world.
If you are on a mission to get your kids to eat more fish recipes, Healthy Weeknight Mexican Fish or The Best Potato Chip Crusted Fish are great kid-approved recipes.
SAVE THIS HEALTHY WEEKNIGHT MEXICAN FISH TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always pinning great recipes!
Healthy Weeknight Mexican Fish is a naturally gluten free, one pot, easy to follow recipe that takes less than 30 minutes to make. This easy fish recipe is full of flavor and an absolute favorite kid and family favorite meal.
- 1 tbsp. olive oil
- 1 bell pepper, any color, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 cup salsa, mild or medium
- 14 oz. can fire roasted tomatoes, undrained
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. salt
- 14 oz. can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 lb. white fish, such as tilapia, flounder, cod, pollock
- 1/2 lime
In a large skillet heat olive oil over medium high heat. Add peppers, onions and sauté until soft, about 5 minutes. Add garlic and sauté 30 seconds more.
Reduce heat to medium low, add salsa, tomatoes, chili powder, cumin, coriander, and salt. Simmer, uncovered, for 5 minutes or until slightly thickened. Add beans and corn, stir, and bring back to a simmer.
Add fish, pushing down slightly so it sits mostly in the sauce. Cover and simmer for 5-10 minutes, or until fish flakes easily with fork (cooking time will depend on thickness of fish). Squeeze lime juice over fish. Serve over rice.
Top fish with tortilla chips, cheese, cilantro, sour cream, and additional lime wedges.
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