| 1 1/2 pounds | Boneless and skinless firm-textured fish steaks or fillets, such as mahi mahi, shark or swordfish (about 3/4 inch thick) |
| 1 cup | Prepared tomoato-based salsa |
| 1 cup | (4 oz) shredded sharp Cheddar cheese |
| 1/2 cup | Coarsely crushed corn chips |
| 1 | Small firm-ripe avacado |
| | Sour cream (optional) |
| | Lime wedges |
Rinse fish and pat dry; then place pieces side by side in an ungreased 8x12-inch baking dish. Pour salsa over fish. Sprinkle evenly with cheese, then with corn chips.
Bake, uncovered, in a 400 degree oven until fish is just slightly translucent or wet inside; cut in thickest part to test (12 to 15 minutes). Meanwhile, pit, peel, and slice avacado.
Garnish fish with avacado slices. Serve with sour cream, if desired; offer lime wedges to squeeze over fish to taste. Makes 4 servings.