If you’re looking for a way to change up your favorite fish recipe, try adding salsa. The word “salsa” really just means “sauce” in Spanish.
There are many different kinds of salsa. Salsa roja is a red sauce meant to be served warm, usually over enchiladas. Salsa verde is a green sauce made with tomatillos. Salsa ranchera means “ranch style” and is typically made of tomatoes and chilies cooked together. There’s also salsa cruda or salsa fresca. “Cruda” means “raw” and “fresca” means “fresh.” You also can find commercially packaged salsas in a variety of flavors, including mango, peach and pineapple. The levels of heat of the salsas range from mild to fiery-hot.
This simple recipe uses tomatoes, bell peppers and onions to create a salsa fresca topping for snapper. You also can use this delicious sauce on other types of firm-fleshed fish.
This recipe for spicy Salsa Snapper serves eight and takes just 22 minutes to prepare and cook. Serve over angel-hair pasta, rice or cous cous. It’s also delicious served on thick slices of toast that have been rubbed with a clove of garlic and brushed with olive oil.
2 pounds red snapper, cod or other lean fish
2 large tomatoes, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup finely chopped fresh cilantro or parsley
1/2 teaspoon salt
1/2 cup Progresso chicken broth (from 32-ounce
1. Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
2. Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
3. Cook remaining ingredients except broth in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in broth; heat through. Spoon tomato mixture over fish. Serves 8.
Recipe courtesy Betty Crocker, Inc. (www.bettycrocker.com/recipes).
©2017 King Features Synd., Inc., and Angela Shelf Medearis