Sombrero Red Snapper
|Frozen chopped spinach||20 Ounce (2 Package)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Scallions||4 , chopped|
|Salsa||1 Cup (16 tbs)|
|Red snapper fillets||1 1⁄2 Pound|
|Shredded reduced fat cheddar cheese||1⁄2 Cup (8 tbs)|
|Jalapeno peppers||1 Tablespoon, minced (Wear Plastic Gloves When Handling)|
Remove the spinach from its wrapping and place on a large plate.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Spread the spinach in an even layer in a 7" X 11" baking dish.
Top with the mushrooms and scallions.
Pour 1/2 cup of the salsa over the vegetables.
Lay the fish in a single layer over the vegetables.
Top the fish with the remaining 1/2 cup salsa.
Cover with wax paper and microwave on high for 5 to 6 minutes, or until the fish is opaque throughout.
Sprinkle with the Cheddar and jalapenos.
Microwave on medium (50% power) for 2 to 3 minutes, or until the cheese is melted.
While the fish is microwaving, bring 1" of water to a boil in a small frying pan.
Reduce the heat to low.
Just before serving, dip the tortillas, one at a time, into the water for a few seconds, until limp.
Remove with a spatula, allowing the excess water to drain off.
Place the tortillas on individual plates.
Top with the fish and vegetables.