Tasty Mexican like oven dish. The herbs and taco mix gives the dish a spicy but not super hot taste and the nacho chips give the dish a playful look and feel (also nice for the kids). Tip; add some home made guacamole on the side as a dip for the chips.
Ingredients for 4 pers.:
- 4 panga filets
- 1 can of diced tomatoes
- 1 small can of corn
- 1 bag of taco herb mix
- 1/2 can of black olives
- 750 ml fish broth
- grated cheese
- natural nacho chips
How to prepare it:
Pre-heat your grill to 240 degrees.
Put two frying pans on the stove. Make sure one of them fits 4 pieces of fish. Add the 750 ml of fish broth to that pan and heat it up. Add the dices tomatoes to the other pan, add the corn as well. Stir a bit and make sure both sauces start to boil.
Once the broth is boiling you can add the fish. The fish needs to poach for about 5 minutes. You’ll see that the fish will turn white and starts to float a bit once it’s ready. Take the fish out of the pan and put them into an pre-greased oven dish.
In the meantime the tomato sauce probably started to boil as well, stir once in a while. Cut the olive into small rings and add them to the tomatoes. Add the taco herb mix and 50 ml of water as well. Stir well. Once the sauce is boiling again, take it of the stove and poor it on top of the fish.
Break the nacho chips in two and stick them into the sauce. Cover the top with grated cheese and put the dish into the grill for 10 minutes or at least until the cheese has melted. Make sure the cheese melts but the nachos don’t burn.
As said, this tastes really good with some homemade guacamole. And an ice-cold Corona is a perfect way to finish off the dish.
Enjoy!!
Leave A Comment