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Mexican Baked Fish

Reviewed: Sep. 20, 2012
This was so quick, so tasty, and healthy, too! I made half the recipe in my toaster over with flounder filets. Sprayed the pan, spread the fish with pico de gallo, then a mixture of extra sharp cheddar and pepper jack. I crumbled a handful of tortilla chips by hand. By the time I had the avocado sliced, the fish was just about done. I turned the oven to broil for a minute or two, and served with fat-free refried beans heated in the microwave with a little shredded cheese on top. I didn't bother with the sour cream. I cook a lot of fish and I never would have thought of this combination!
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