Reviewed: Mar. 6, 2012

This was excellent. The only thing I did different is I baked it from frozen since I forgot to take out the morning of. Increased bake time to 30 minutes instead of 15. Will absolutely make this again!

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Reviewer:

playman29

Reviewed: Mar. 1, 2012

This is one of the easiest fool-proof ways to change up a fish dish. Make sure you use a salsa you know you like, and don't be afraid to use the HOT salsa; the extra heat does not come out in the finished dish. I prepared this once using mild salsa on one half of the dish, and hot salsa on the other half. In a taste test, people could not distinguish between the two heats; however I think the hotter salsa adds just a bit more flavour. This is certainly a keeper recipe; everyone loves it.

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA

Living In: Perth, Western Australia, Australia

Reviewed: Feb. 27, 2012

It's a keeper. very good recipe, I will make this more often.

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Reviewer:

eatumup

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 17, 2012

I've made this dish a couple of times. It is a great recipe for work nights, as it is easy to assemble, and the cook time is short. I have found it definately works best with a "stronger" flavor of fish such as Mahi Mahi, Thresher Shark, or something of that nature. Just to experiment, the second time I rubbed the fillets down with lime juice, sprinkled with onion powder, and cumin (my favorite mexican spice) then topped with cheese. I also switched up to the blue chips to add a little color dimension. It isn't dinner at the Ritz, but a solid recipe, especially for those who are not crazy about fish. But do not skimp of the quality when it comes to the ingredients, or you won't enjoy the end result nearly as much.

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Reviewer:

Leviticus

Reviewed: Feb. 2, 2012

We all loved this, including my three year old twins who can be quite picky. Quick and delicious - an ideal meal for a busy family :)

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Reviewer:

mimose

Reviewed: Jan. 24, 2012

I would never have thought of this combination for fish but it was so tasty. My husband loved it. This is a keeper for us.

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Reviewer:

teagirl

Reviewed: Jan. 19, 2012

My family loves this recipe. It is so quick and easy. I've shared this recipe with several co-workers and they love it too. It's good even without the avocado and sour cream. Thanks for sharing.

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Reviewer:

SweetiePie

Reviewed: Jan. 16, 2012

Not bad at all! I used frozen fish sticks bc I'm trying to use them up; otherwise I probably wouldve used tilapia or something similar. this worked surprisingly well, even with that sub. I baked the fish for 10 minutes, then covered with the remaining ingredients and baked for another 20 minutes. I forgot about the avocado, but it was still a nice little main dish. We ate it with saffron rice and mixed veggies. This is a nice, quick dish that is reallly good. Thanks for the recipe!

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