|1½ pounds||Monkfish fillets; well rinsed|
|½ cup||Whole milk|
|2 cups||Grated full-cream sharp cheddar cheese|
|Hot salsa; such as Margarita Jalapeno Salsa (see recipe)|
Preheat oven to 350. Place fish in bottom of a large, covered casserole, preferable one with a non-stick finish. (If not using non-stick, butter lightly before adding fish). Pour milk evenly over fish. Top uniformly with cheese and ¼ cup salsa. Cover and bake 15-25 minutes or until fish is tender but not overdone. Serve hot with more salsa on the side. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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