Mexican

South of the Border Fish and Chips is for Dinner.

South of the Border Fish and Chips takes several minutes to prepare.

South of the Border Fish and Chips takes several minutes to cook.

South of the Border Fish and Chips makes 4 servings.

The ingredients for South of the Border Fish and Chips are:

-Vegetable Spray
-2 large onions, cut into matchstick size strips (about 4 cups)
-1 pound cod fillets, rinsed and patted dry with paper towel
-3 medium pimiento-stuffed green olives, minced
- .3 cup white wine vinegar
- .25 teaspoon pepper
_Juice of 1 medium lemon (about 2 tablespoons)
-2 tablespoons sugar
-.25 teaspoon chilli powder
0- 2.25 cups hot water
-4 ounces baked tortilla chips (about 5.5 cups)

Here is how you make South of the Border Fish and Chips:

Serves 4; 1.6 cups per servingHeat a deep 12 inch skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the onions for 10 minutes, stirring frequently. Meanwhile, cut the fish into 1 inch pieces.Stir the garlic into the onions. Cook for 3 minutes, stirring occasionally.Meanwhile in a medium bowl, stir together the lemon juice, sugar, and chilli powder. Add the fish and .5 cup of the onion mixture, gently stirring to coat. Preheat the oven to 375F.Pour the water into the skillet with the remaining onion mixture. Bring to a boil over high heat. Remove from the heat. Gently fold into the tortillas chips. In the next 2 to 3 minutes, fold 4 or 5 times, until chips absorb most of the liquid and become soft. Spread the mixture evenly in the skillet.Using a slotted spoon, remove the cod and onion from the marinade. Arrange them on the chips so the pieces do not touch one another. Discard marinade. Bake for 10 minutes, or until the fish flakes easily when tested with a fork. Using a pancake turner, divide the mixture into quarters and transfer to plates. Serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user AER1977.

The nutritional information for South of the Border Fish and Chips is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 319.0

• Total Fat: 10.4 g
• Cholesterol: 62.3 mg
• Sodium: 435.1 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.4 g
• Protein: 28.8 g

South of the Border Fish and Chips is Mexican cuisine.