Southwestern Fish Fillets with Fresh Salsa

The crispy seasoned coating adds just the right touch of spice to mild-tasting fresh fillets. Make an extra batch of salsa to serve as a dip for baked pita chips.


  • 2 cups tomatoes, chopped
  • 1/3 cup green onions, chopped
  • 2 tbsp fresh cilantro, snipped
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/2 cup cornmeal
  • 1 1/2 tsp chili powder
  • 1 tsp garlic salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp ground red pepper
  • 2   eggs
  • 1 1/2 lbs cod fish fillets


  1. For salsa, chop tomatoes and green onions with Food Chopper. Snip cilantro with Professional Shears. Combine salsa ingredients in Classic Batter Bowl; set aside. For fish, combine cornmeal and seasonings in Coating Tray; set aside. Whisk eggs in Small Batter Bowl with Mini-Whipper. Spray (12-in.) Skillet with vegetable oil using Kitchen Spritzer. Dip fish fillets into egg mixture, then into cornmeal mixture, coating well. Cook fish fillets over medium heat 8-10 minutes or until fish flakes easily with fork turning once. Serve with fresh salsa. 


  • 4  servings

Nutrients per serving:

Approximately 249 calories and 4 grams of fat 

Cook's Tips:

Substitute lowfat, firm fish such as: haddock, orange roughy, perch or halibut for cod, if desired.

Or, substitute 1 1/2 pounds boneless, skinless chicken breasts for fish fillets, if desired. Coat chicken breasts as recipe directs. Place on Large Round Stone with Handles; lightly spray with vegetable oil. Bake at 425°F, 20-25 minutes or until chicken is done and juices run clear when pierced with fork.

Related Products

Related Recipes