Kevin’s Mexican-Style Baked Fish

What would happen if you smothered a filet of say, cod, in salsa and cheddar cheese and baked it? That was the question I sought to answer with this next recipe. It was incredible!


1 1/2 lbs of Cod or Tilapia, cut into even portions
2 cups thick & chunky Salsa
1/2 cup fresh Cilantro, chopped
2 cups Mexican Cheese Blend, shredded
1/2 cup Tortilla Chips, coarsely crushed
1 fresh ripe Avocado, pitted and sliced in 1/2″ slices
1/4 cup sour cream


1. Preheat oven to 400 degrees.
2. Lightly grease one or two 8×12″ baking pans
3. Rinse the fish under cold water and dry with paper toweling.
4. Lay filets side by side in the baking pan(s)
5. Pour the salsa over the top, sprinkle evenly with cheese and tortilla chips
6. Bake, uncovered, for 20-25 minutes or until fish is opaque and flakes easily.

Serve with avocado slices, sour cream and cilantro on top.

A good side for this dish would be spanish rice.

Makes about 6-8 servings.


Kevin’s Simple Kamaboko Salad

I have been on a big seafood salad kick, you know the stuff you buy at the grocery store made from imitation crab? Well I decided, “HEY! Why don’t I come up with my own recipe and save some cash in the process?” So I tried several different experiments and this was the one that worked out the best! I also decided not to name it Seafood Salad, because that name just isn’t accurate. Imitation crab is a Japanese form of Kamaboko, in which Surimi (a Japanese method which uses pulverized white fish) is combined with other ingredients to create something that resembles snow crab meat in appearance and in taste.


1 lb Imitation Crab, shredded
3 tbsp Mayonnaise
2 stalks Celery, chopped fine
1 small Onion, chopped fine
1 tsp Vinegar
1 fresh Lemon, juiced
1 tsp fine ground pepper
1 tsp Garlic Powder
2 tbsp dried Tarragon leaves


1. Combine the shredded imitation crab and all other ingredients in a large bowl. Mix thoroughly.

2. Cover with foil and refrigerate for at least 1 hour before serving. Tastes better if left to chill for more than an hour.



  • Place a tablespoon of the salad on an 8″ warmed flour tortilla, add shredded lettuce and tomato slices and roll into a wrap.
  • To make it into a real SEAFOOD salad, add cooked Shrimp, chopped into bite size pieces. May require a little more mayo.
  • Add a tablespoon (or to taste) of Old Bay Seasoning to make the salad more Maryland style.
  • If you want to spend the money, replace the imitation crab with real Snow Crab meat – just remember you need 1 lb of MEAT, not 1 lb of the crab legs…so yeah that’s a lot of snow crab legs.