South Of The Border Baked Fish

• 4 (6 oz.) firm-fleshed fish fillets (halibut, snapper, swordfish, etc.)
• 2 Tbsp. olive oil
• 1/4 to 1/2 c. salsa
• 3/4 c. Monterey Jack cheese, grated
• 2 Tbsp. chopped cilantro (plus leaves for garnish)
• salt and pepper
• 1 lb. very fresh white fish fillets (preferably snapper)
• 1/2 c. fresh squeezed lime or lemon juice
• 1 medium red or yellow onion, thinly sliced
• 1/2 tsp. salt or to taste
• 1/2 c. coconut milk
• 1 small small clove garlic
• 1/2-inch piece fresh ginger
• 1 to 2 tomatoes, peeled and chopped
• 1 medium green bell pepper or 1 hot chili pepper
• black pepper
• cilantro or parsley
• lettuce leaves

1. Remove all traces of skin and bones from fish and cut 1/2-inch cubes.
2. Put in glass or ceramic bowl.
3. Add lime juice, onions and salt and stir well with a wooden spoon.
4. Put in refrigerator for 4 to 6 hours, stirring from time to time, until the fish turns white.
5. Drain the fish, discarding the lime juice.
6. Mince or squeeze garlic; chop ginger and add to coconut milk.
7. Combine with fish, then add tomatoes, finely diced green or chili pepper and black pepper to taste.
8. Add chopped cilantro and pile fish on a plate or bowl lined with lettuce.

firmfleshed fish, olive oil, salsa, cheese, cilantro, salt, white fish, fresh squeezed lime, red, salt, coconut milk, clove garlic, ginger, tomatoes, green bell pepper, black pepper, cilantro, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668422 (may not work)