Ok....so I realize not everyone likes Cilantro but this tasted awesome.
I added to the recipe linked here a touch of extra Kosher salt & a little extra butter in the sauté of the onions and garlic. A jar of Mexican table cream is the way to go or just use Sour Cream. Also added some Monterey Jack shredded cheese in the last 5 minutes of the bake.
The dish comes out looking like Green Eggs and Ham from Dr Seuss...but really tastes amazing.
Got a thumbs up from a buddy of mine as "Authentic Gringo". lol....
https://www.thespruceeats.com/mexica...-sauce-4126595
Used some Sea Bass here for this in a butter greased pan. The sauce makes enough for 8 servings....not 4. Next gonna try this on some boneless chicken thighs.
If you have a load of fish like myself, and need a different way to cook it...try this out.
