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Spicy Fish with Tropical Salsa
Wake up the flavor of your favorite fish with a spicy hint of garlic, curry and crushed red
pepper. If things get too hot, cool off with refreshing tropical salsa.
Tropical Salsa (below)
1 pound orange roughy, red snapper or cod fillets
1 tablespoon Worcestershire sauce
3/4 teaspoon chopped fresh or 3/4 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon curry powder
1/8 teaspoon crushed red pepper
1. Make Tropical Salsa.
2. Heat oven to 450°F (MAX). Turn Function dial to Broil. If fish fillets are large, cut into 4
serving pieces. Spray roasting rack with cooking spray. Brush both sides of fish with
Worcestershire sauce. Mix remaining ingredients; sprinkle over fish. Place fish on rack;
place rack 4 inches from upper heating elements in oven. Place baking/drip pan under
rack.
3. Broil 8 to 10 minutes or until fish flakes easily with fork. Serve with salsa. 4 servings.
Tropical Salsa
1 papaya, peeled, seeded and cut into bite-size pieces
2 kiwi fruit, peeled, sliced and slices cut into fourths
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 1/2 teaspoons sugar
1/8 teaspoon pepper
Mix all ingredients in small glass or plastic bowl. Cover and refrigerate 1 hour.
Reprinted with the permission of General Mills, Inc.
