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
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
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.