Saturday, November 21, 2009

Fish Fillets with Pineapple Mango Salsa

Prep: 5 minutes
Cook: 10 minutes
Makes 4 servings

1 tbsp. olive oil
4 fish fillets (cod, tilapia, or salmon)
1 16-oz. jar of Pace Pineapple Mango Chipotle Salsa (or homemade)
4 cups hot cooked white or brown rice

Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish.Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.

Recipe shared by: Adrienne Lasky, Plano, TX
Recipe Source: Pace Foods

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