In just 15 minutes you can add a little island flair to sauteed fish that's finished in a fresh and kicky pineapple mango salsa.
1 tbsp. olive oil
4 fresh fish fillets (cod, tilapia or salmon) (about 1 pound)
1 jar (16 ounces) Pace® Pineapple Mango Chipotle Salsa
4 cups hot cooked instant white rice
Directions
1. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on the bottom. Turn the fish over. Pour the salsa over the fish.
2. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.
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