Crispy Baked Fish With Tropical Salsa Recipes

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

BAKED SALMON WITH TROPICAL RICE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
• Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
• Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
• Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
• Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

SPICY FISH WITH TROPICAL SALSA

Steps:

• In small glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate 1 hour.
• Set oven control to broil. If fish fillets are large, cut into 4 serving pieces. Spray broiler pan rack with cooking spray. Brush both sides of fish with Worcestershire sauce. Place on rack in broiler pan. Sprinkle fish with thyme, salt, garlic powder, curry powder and red pepper.
• Broil with tops about 4 inches from heat about 7 minutes or until fish flakes easily with fork. Serve with salsa.

BAKED SNAPPER & TROPICAL SALSA

Steps:

• Mix salsa, pineapple and mango.
• Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
• Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

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).

CHILEAN SEA BASS WITH SPICY FRUIT SALSA

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
• For the Spicy Paste: Combine the above ingredients to form a spicy paste.
• For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

CRISPY BAKED FISH WITH TROPICAL FRUIT SALSA

Steps:

• 1. Make Tropical Fruit Salsa. Heat oven to 425°. Melt margarine in rectangular pan, 13 x 9 x 2 inches, in oven.2. Mix Bisquick, cornmeal, chili powder and salt. Dip fish into egg, then coat with Bisquick mixture. Place in pan.3. Bake uncovered 10 minutes turn fish. Bake about 15 minutes longer or until fish flakes easily with fork. Serve with salsa.Tropical Fruit Salsa1 cup pineapple chunks1 tablespoon finely chopped red onion1 tablespoon chopped fresh cilantro2 tablespoons lime juice2 kiwifruit, peeled and chopped1 mango, cut lengthwise in half, pitted and chopped1 papaya, peeled, seeded and chopped1 jalapeño chili, seeded and finely choppedMix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 100mg Sodium 1070mg Carbohydrate 51g (Dietary Fiber 5g) Protein 27g % DAILY VALUE: Vitamin A 46% Vitamin C 100% Calcium 10% Iron 10%. DIET EXCHANGES: 1 Starch 3 1/2 Very Lean Meat 2 Fruit 2 FatBETTY'S TIP: Take a trip to the tropics by serving this dish with couscous or rice that has been cooked in canned coconut milk instead of water.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRISPY BAKED CHICKEN WITH TROPICAL SALSA

Steps:

• Mix first 8 ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. This is your Tropical Fruit Salsa.
• Heat oven to 425 degrees. Melt butter in a rectangular baking pan, 13 x 9 x 2 inches, in oven.
• Mix Bisquick, cornmeal, chili powder and salt. Dip chicken breasts into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes; turn chicken breasts. Bake about 15 minutes longer or until done. Serve with salsa.

CRISPY BAKED FISH WITH TROPICAL FRUIT SALSA

Steps:

• 1. Make Tropical Fruit Salsa. Heat oven to 425°. Melt butter in rectangular pan, 13 x 9 x 2 inches, in oven.2. Mix Bisquick®, cornmeal, chili powder and salt. Dip fish into egg, then coat with Bisquick® mixture. Place in pan.3. Bake uncovered 10 minutes turn fish. Bake about 15 minutes longer or until fish flakes easily with fork. Serve with salsa.Tropical Fruit Salsa: Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.A NOTE from DR. GHOSHPotassium is a mineral essential for muscle function. Additional sources of potassium are needed during times of prolonged vomiting, diarrhea or diuretic use or when taking certain antibiotics."Food is always more appetizing when beautifully presented. The bright colors of the fruit in the salsa make this a very pretty dish-so refreshing and healthy, too." -MARY W.NUTRITION FACTS: High in potassium, magnesium, folic acid and vitamins A and C excellent source of fiber1 Serving: Calories 400 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 130mg Sodium 1030mg Potassium 870mg Carbohydrate 52g (Dietary Fiber 5g) Protein 27g % DAILY VALUE: Vitamin A 34% Vitamin C 90% Calcium 10% Iron 10% Folic Acid 20% Magnesium 24% DIET EXCHANGES: 1 1/2 Starch, 3 Lean Meat, 2 FruitHelpful For These Side Effects: (n), (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.