I have adapted this recipe from the cookbook published by Rosa Mexicano, which is a New York City restaurant (and now international restaurant group) where I fondly remember having my first guacamole mixed table side and my first taste of the Mexican delicacy, huitlacoche, or corn fungus.
This baked fish dish delivers a bold, brightly flavored punch – perfect for a warm summer’s night. It will transport you to a small beach, overlooking the Gulf Coast of Mexico. Check out www.seafoodwatch.org to see which sustainable fish should nestle in amongst the tomatoes.
Prep time: 30 minutes