FISH TACO CASSEROLE
2 pints grape tomatoes, finely chopped
1 small onion, chopped
2 jalapenos, minced
¼ cup fresh cilantro, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons lime juice
1, 15.5-ounce can black beans, drained and rinsed
6 tablespoons olive oil
2 large yellow onions, sliced into ½” wide strips
1 large green pepper, sliced into ½” wide strips
2 pounds black sea bass filets, skinned (or other mild white fish like cod, haddock, etc…)
2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
6, 8-10” flour tortillas
4 ½ cups Mexican blend or cheddar jack cheese, shredded
¼ cup cilantro leaves
Combine all of the salsa ingredients in a bowl and mix well. Set aside, stirring occasionally, to let flavors meld while you prepare the rest of the ingredients.
Heat the olive oil in a large skillet. Sauté onions and peppers until they begin to get soft. Add ¼ cup of water to the pan and cover. Continue to cook, stirring frequently, about 8-10 minutes until they are very soft. Remove the lid and continue cooking until the moisture is absorbed and the onions and peppers begin to caramelize and lightly brown, about 5 minutes more. Remove them from pan and set aside, but save the pan drippings.
Season the fish filets on both sides with the Cajun spice blend and add to the pan drippings in a single layer. Cook over medium high heat for 2 minutes per side. The fish does not need to be cooked through completely as it will continue cooking in the casserole. You may need to work in 2 batches depending on the size of your pan to cook the fish in a single layer for even cooking.
Spray large baking dish with non-stick spray. Place 2 tortillas in the bottom of the pan (they should cover most of the bottom of the pan). Top the tortillas with 1 cup of the cheese, followed by ½ of fish, ½ of the onions & peppers, about ½ cup of the salsa, and another cup of the cheese.
Top the cheese with 2 more tortillas, the rest of the fish, the rest of the peppers and onions, another ½ cup of the salsa, and another cup of the cheese.
Top with 2 more tortillas and finish with the remaining 1 ½ cups of the cheese and more of the salsa on top.
Bake at 375° for 30-40 minutes until lightly browned, hot, and bubbly! Garnish with chopped cilantro and serve with sour cream on the side.