Salsa Fish Food

SALSA FISH

Steps:

• Coat fish fillets in bread crumbs. In a skillet, brown fillets in oil. Arrange in a greased 13-in. x 9-in. baking dish. Top with salsa and cheese. Bake, uncovered, at 400° for 7-10 minutes or until fish flakes easily with a fork and cheese is melted.

OVEN-BAKED SALSA FISH FILLETS

Steps:

• Preheat oven to 425°F.
• Place thawed fish fillets in a 9 inch pie plate.
• Spread with salsa and top with Parmesan.
• Bake, uncovered, until bubbling (about 8 to 12 min).

FISH WITH MANGO SALSA

Steps:

• Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
• Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
• Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
• Transfer from grill to serving plate; spoon salsa atop shark.

FISH TACOS WITH FRESH SALSA

Steps:

• Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
• Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
• Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

FISH TACOS WITH CUCUMBER SALSA

Steps:

• Prepare a medium-hot fire in a charcoal or gas grill.
• Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
• Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
• Place the tortillas on a work surface.
• Line each with a piece of lettuce and top with chunks of fish.
• Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
• Garnish with avocado and radishes and serve.
• Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
• Will keep 24 hours refrigerated.
• Note: I always use halibut.
• You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.

EILEEN'S FRUIT SALSA FOR FISH OR CHICKEN

Steps:

• Put all into a bowl except oil and lemon.
• Add the 1/2-1 Fresh lime or lemon juice squeezed over all.
• Add approximately 1-2 TBL of olive oil.
• Let flavors meld for at least 1 hour. You can refrigerate or not.
• Enjoy.
• Eileen Baker.