Wednesday, April 20, 2011

chile cheese fish stacks

Delicious. Absolutely delicious. This dish sort of reminds me of a jalapeno popper so of course I had to have two fish stacks. My husband said, "Wow this is good!"

chile cheese fish stacks (I've had this recipe for a while...not sure of the source)
1 1/2 pounds sole or cod fillets
1 (4 ounce) can whole green chiles
4 ounces light cream cheese
1/2 cup fine dry bread crumbs
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1 large egg
2 tablespoons oil
2 tablespoons butter
lemon wedges

Rinse fish, pat dry and cut into 8 equal pieces. Split chiles; discard seeds. Cover 4 pieces of fish with a layer of chiles. Thinly slice cream cheese; top chiles equally with cheese, then with remaining 4 pieces of fish. In a shallow bowl, combine bread crumbs, chili powder, and garlic salt. In another bowl, beat egg to blend. Dip each fish stack in egg, then turn in crumb mixture to coat well on all sides.
Place oil and butter in a 7x11 inch baking pan and set in a 500 F oven to melt butter. When butter is melted, swirl pan to combine. Set fish stacks in pan and turn to coat with butter mixture. Return pan to oven and bake until fish is just opaque but still moist in thickest part; cut to test (8-10 minutes). Serve with lemon wedges.

What I have to say- I omitted the butter and simply put some oil in the bottom of the pan and placed the fish stacks in the pan to bake. It seemed simpler and they turned out beautifully.

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