August 3, 2007 Salsa Fish

Easy Tastebud Delights

8.03 Edition (August 3, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and happy Friday to you!

I love the flavour of salsa and have tried it on chicken and pork chops but never thought of trying it on fish. Enjoy!

Salsa Fish

1 lb. fresh or frozen skinless white fish fillets, between 1/2 to 1 inch thick
1/3 cup chunky salsa
1 tsp. minced garlic
1-14-oz. can vegetable broth
1 cup quick-cooking rice
1/4 cup thinly sliced green onion
Salt and fresh, cracked black pepper
Lime or lemon wedges

1. Thaw fish, if frozen, (in refrigerator, removed from bag and wrap in a towel, place on a plate 24 hours before cooking.) Preheat broiler. Rinse fish; pat dry with paper towels. Set aside. In a small bowl combine salsa and garlic; set aside.

2. Follow cooking instructions for rice, substituting broth for water. Let stand about 5 minutes or until liquid is absorbed. Fluff with a fork and stir in green onion.

3. Meanwhile, measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish lightly with salt and pepper.

4. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.) Spoon salsa mixture over fish; broil about 1 minute more or until salsa is heated through. Arrange fish over rice. Serve with lime wedges.

5. Makes 4 servings

Start to Finish: 15 minutes

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