Simple Salsa Fish
Recipe from
Better Homes and Gardens
Bottled salsa brings a Mexican touch to this quick and easy broiled fish main dish. Couscous completes the meal.
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Ingredients
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1 poundfresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thicksee savings
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1/3 cupbottled salsasee savings
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1 clovegarlic, mincedsee savings
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1 14-ounce canvegetable brothsee savings
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1 cupquick-cooking couscoussee savings
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1/4 cupthinly sliced green onion (2) or coarsely chopped fresh cilantrosee savings
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Salt and black peppersee savings
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Lime or lemon wedgessee savings
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Directions
1.
Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Set aside. In a small bowl combine salsa and garlic; set aside.
2.
In a medium saucepan bring broth to boiling. Stir in couscous; cover and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Fluff couscous with a fork. 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 on couscous mixture. Serve with lime wedges.
5.
Makes 4 servings
Nutrition information
Per serving: Calories 265, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 22 mg, Sodium 529 mg, Carbohydrate 39 g, Total Sugar 1 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 5%, Iron 6%. Exchanges: Starch 2.
Percent Daily Values are based on a 2,000 calorie diet
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