Niño Blanco Pescado Verde
4 4-5 oz fillets of Rockfish, Cod, or Mahi-Mahi
1 container of Nino Blanco Salsa Verde
½ teaspoon Cumin
1 Tablespoon butter
Juice of ½ lemon
4 oz Shredded Jack and Cheddar Cheese Mix
Preheat over to 350. Melt butter and mix with lemon juice. Coat fish on both sides butter mixture. Season fish with garlic salt. Bake for 15 minutes or until 145 degrees. Blend salsa and cumin together. Warm sauce at medium low temperature. When fish is cooked top with Salsa Verde. Top each fillet with 1 oz of shredded cheese. Put fish back in over for 5 minutes or until cheese melted Serve with your favorite rice or as a taco filling.