Mexican-Style Fish

From the kitchen of Anita Meyer

This recipe serves 4

Key West abounds in fresh fish, but this recipe also works well with packaged fillets.  This simple to fix dish is great for a healthy evening meal.


12 ounces of Haddock, Tilapia, or Basa fillets, either fresh or frozen
1/2-teaspoon salt
1/4-teaspoon pepper
1 small onion, thinly sliced
1 tomato, peeled and cut into 1/2 inch slices
1-Tablespoon Kermit’s Key West Key Lime Juice
1 Tablespoon Vegetable oil
1 Tablespoon snipped parsley
8 pitted ripe olives, sliced


Heat oven to 375 degrees.
Arrange fillets in ungreased square dish (8”X 8”X 2”)
Sprinkle with salt and pepper
Layer onion and tomato slices on the fillets
Sprinkle with Key Lime juice, oil, and parsley.
Top with sliced olives
Cover and bake 30 minutes
Uncover and bake about 15 minutes more.

Serving Suggestions:

For a complete meal, serve with your favorite rice dish and green beans.