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Pancho Villa Baked Tilapia

Reviewed: Apr. 5, 2013
Used ingredients on hand, so instead of chopped tomatoes, I used salsa. Instead of lime, I used a lemon. I put the lemon slices underneath. I also had this jar of Mexican spices someone gave me as a souvenir from their vacation, so I sprinkled that on the fillet to season it. (The recipe didn't mention anything about seasoning the fish, but I find that just a bit of salt and pepper before cooking any fish or meat makes such a big difference; a lot of advanced cooks take it for granted that you would do this). Then I also added a few drops of tequila down the length of the fillet, before covering it in salsa. It turned out so well. I can't wait until I have the actual ingredients on hand, especially the cilantro. This type of fish is so mild, that if you don't season it a little bit, you might very well find it bland.
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