Baked Spicy Mexican White Fish

Last week at Price Chopper, there was a great sale on fish.  I stocked up on it and have been trying to find different ways to cook it.  I know that I could do the traditional “fish fry”, but I’m not a big fan of using all of that oil to cook it in.  So last night I tried something totally different. My husband loves spicy, Mexican food so I tried to make this like a Mexican dish.

The fish I was using was Pollock but any mild, white fish would work for this recipe.  I found different recipes for something similar to my baked spicy Mexican white fish, but nothing exactly like how I made it.  It is very quick to put together and had a lot of flavor. ENJOY!

Baked Spicy Mexican White Fish

1 lb mild white fish, cut into 4 pieces
2 tbsp mayonnaise
1 tsp lemon juice
1/2 tsp dijon mustard
1/2 tsp sugar
1/4 tsp Worcestershire sauce
1/2 tsp garlic powder
1/8 tsp ground red pepper
1 pinch cumin powder
1 pinch chili powder (to taste)
1 pinch paprika

Rinse and pat dry fish. In a small bowl, mix together mayonnaise, lemon juice, mustard, sugar, Worcestershire sauce, garlic powder, red pepper, cumin and chili powder.  Set aside.  In a glass 9×13″ lightly greased pan, arrange fish in a single layer.  Carefully spoon mayonnaise mixture over the fish, spreading it around so all of the fish’s top is covered.  Turn oven on to 500F.  Allow fish to marinate while oven is preheating.  When oven is up to temperature, cook fish for 10-15 minutes.  The fish is fully cooked when it easily flakes with a fork.