Fish Fillet Vera-Cruz
Choose your favorite fresh fish fillet like snapper, tilapia, sea bass or halibut. If you like to make this dish healthier, simply de-fat broth by opening the can and using a spoon to lift out any solid fat floating on the surface of the broth.
At a glance
Non-stick cooking spray
1 tsp. olive oil
1/4 large onion, thinly sliced
1/3 cup low sodium fish or vegetable broth, defatted* and divided
2 cloves garlic, minced
1 cup Roasted Red Pepper Salsa
20 oz. fresh red snapper, tilapia, sea bass or halibut fillets
Preheat oven to 400 degrees. Coat baking dish with cooking spray. (Dish needs to be large enough for fish to fit snugly together.) Heat oil in large non-stick skillet over medium heat until hot. Add onion; cook and stir until onion is translucent. Stir in 3 tbsp. broth. Add garlic; cook and stir 1 minute more. Stir in remaining broth and salsa. Bring mixture to a boil. Reduce heat to low; simmer about 2 minutes or until heated through. Wash fish thoroughly; pat dry with paper towels. Place in prepared baking dish, overlapping thin edges to obtain an overall equal thickness. Pour and spread salsa mixture over fish. Bake 15 minutes or until fish turns opaque and flakes easily when tested with fork. Serve hot.
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