Crispy Baked Fish With Tropical Fruit Salsa Food

CRISPY FISH WITH MANGO SALSA

Steps:

• Combine all salsa ingredients in bowl. Cover; refrigerate at least 1 hour.
• Rinse fish fillets; pat dry with paper towels.
• Combine bread crumbs, parsley and salt in 9-inch pie pan. Whisk together milk and egg in another 9-inch pie pan. Dip fillets in egg mixture; then into bread crumb mixture, turning to coat thoroughly.
• Melt butter in 12-inch skillet until sizzling; add coated fish fillets. Cook over medium heat, turning once, 8-10 minutes or until fish flakes with fork. Serve with salsa.

MY SPECIAL CRISPY BAKED FISH

Steps:

• Rinse and pat dry fish. Cut into 4 serving size pieces if needed.
• Measure thickness of each piece. This will determine cooking time.
• Create an assembly-type line with milk in one dish, flour in another.
• In the last dish, combine bread crumbs, parmesan, dill, and black pepper. Add melted butter, stir until forms small crumbs.
• Dip fish in milk (this helps the flour stick to fish).
• Then dip in flour.
• Dip again in milk.
• Then dip into bread crumb mixture. Press crumbs into fish if not sticking.
• Place fish on GREASED baking sheet.
• Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish. If the thickest part of fish is 1 inch thick, bake for 10 minutes. Check doneness by inserting fork and if fish flakes easily.
• I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.

CRISPY BAKED FISH WITH TROPICAL FRUIT SALSA

Steps:

• 1. Make Tropical Fruit Salsa. Heat oven to 425°. Melt butter in rectangular pan, 13 x 9 x 2 inches, in oven.2. Mix Bisquick®, cornmeal, chili powder and salt. Dip fish into egg, then coat with Bisquick® mixture. Place in pan.3. Bake uncovered 10 minutes turn fish. Bake about 15 minutes longer or until fish flakes easily with fork. Serve with salsa.Tropical Fruit Salsa: Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.A NOTE from DR. GHOSHPotassium is a mineral essential for muscle function. Additional sources of potassium are needed during times of prolonged vomiting, diarrhea or diuretic use or when taking certain antibiotics."Food is always more appetizing when beautifully presented. The bright colors of the fruit in the salsa make this a very pretty dish-so refreshing and healthy, too." -MARY W.NUTRITION FACTS: High in potassium, magnesium, folic acid and vitamins A and C excellent source of fiber1 Serving: Calories 400 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 130mg Sodium 1030mg Potassium 870mg Carbohydrate 52g (Dietary Fiber 5g) Protein 27g % DAILY VALUE: Vitamin A 34% Vitamin C 90% Calcium 10% Iron 10% Folic Acid 20% Magnesium 24% DIET EXCHANGES: 1 1/2 Starch, 3 Lean Meat, 2 FruitHelpful For These Side Effects: (n), (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FISH WITH GRILLED FRUIT SALSA

Steps:

• Preheat grill to medium-high heat. Rub each piece lightly with canola oil.
• Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard.
• Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper.
• In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish.
• Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa.

TROPICAL FRUIT SALSA

Steps:

• Stir together all ingredients.

CRISPY BAKED FISH WITH TROPICAL FRUIT SALSA

Steps:

• 1. Make Tropical Fruit Salsa. Heat oven to 425°. Melt margarine in rectangular pan, 13 x 9 x 2 inches, in oven.2. Mix Bisquick, cornmeal, chili powder and salt. Dip fish into egg, then coat with Bisquick mixture. Place in pan.3. Bake uncovered 10 minutes turn fish. Bake about 15 minutes longer or until fish flakes easily with fork. Serve with salsa.Tropical Fruit Salsa1 cup pineapple chunks1 tablespoon finely chopped red onion1 tablespoon chopped fresh cilantro2 tablespoons lime juice2 kiwifruit, peeled and chopped1 mango, cut lengthwise in half, pitted and chopped1 papaya, peeled, seeded and chopped1 jalapeño chili, seeded and finely choppedMix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 100mg Sodium 1070mg Carbohydrate 51g (Dietary Fiber 5g) Protein 27g % DAILY VALUE: Vitamin A 46% Vitamin C 100% Calcium 10% Iron 10%. DIET EXCHANGES: 1 Starch 3 1/2 Very Lean Meat 2 Fruit 2 FatBETTY'S TIP: Take a trip to the tropics by serving this dish with couscous or rice that has been cooked in canned coconut milk instead of water.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SALMON WITH FRUIT SALSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
• Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
• In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
• Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
• Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
• Toss arugula with dressing and salt and pepper to taste.
• Fill taco shells with arugula, fish mixture, and salsa.

CRISPY BAKED FISH FILLETS

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

CRISPY BAKED CHICKEN WITH TROPICAL SALSA

Steps:

• Mix first 8 ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. This is your Tropical Fruit Salsa.
• Heat oven to 425 degrees. Melt butter in a rectangular baking pan, 13 x 9 x 2 inches, in oven.
• Mix Bisquick, cornmeal, chili powder and salt. Dip chicken breasts into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes; turn chicken breasts. Bake about 15 minutes longer or until done. Serve with salsa.

YUMMY CRISPY BAKED FISH

Steps:

• Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
• In a separate bowl mix cornmeal or panko with all the seasonings.
• Dip fish fillets in the milk mixture and then in the dry mixture.
• Spray broiling pan with cooking spray or brush with a little olive oil.
• Place fillets on prepared pan and place pan under broiler 4 inches from heat.
• Broil for 4 minutes per side or until fish flakes easily with a fork. (Thicker filets will take longer. This timing is for tilapia)
• Serve with lemon wedges if desired.