In just 15 minutes you can add a little island flair to sautéed fish that's finished in a fresh and kicky peach mango salsa.
cost per recipe: $11.70
The price is determined by the national average.
tablespoon olive oil
pound fresh fish fillet(cod, tilapia or salmon) (4 fillets)
jar (16 ounces) Pace® Peach Mango Salsa
cups hot cooked instant white rice
Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on the bottom. Turn the fish over. Pour the salsa over the fish.
Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce with the rice.