Thursday, September 16, 2010

Talapia Topped with Fresh Salsa

Have some salsa you want to put to good use?
Looking for a way to dress up a boring fish dinner?
Salsa + fish = delish.

These are not the greatest photos, but trust me, this meal is a good one. Anyone have suggestions on photographing fish? Didn't think so. I'll try to make it look prettier next time.

I like to keep a bag of frozen fish fillets, usually talapia, in the freezer. They are individually wrapped, so you can take them out as you need them. Make sure to thaw ahead of time. Or in a pinch, run them under water for a few minutes to quick thaw. I always give the fillets a quick rinse to get rid of any fishy-ness. Pat the fillets dry with a paper towel. You can certainly use fresh fish (even better). Lightly coat the bottom of a baking pan with a little olive oil and swirl it around. Place the fillets into the baking pan, and get both sides oily.

I like to make a quick fresh salsa with the following ingredients:
1/2 - 1 whole tomato, diced
1/2 onion, diced
2 teaspoons (or more) of extra virgin olive oil
1 clove garlic, diced
salt & pepper to taste
Stir all together in a small bowl

Spread the salsa mixture on the fish (2-4 fillets), and bake uncovered for about 15 minutes (sometimes I leave them in for 20 minutes), or until fish easily flakes with a fork.

This time I topped the fish with fresh salsa that I made using a package mix. It was just as delicious and had some kick to it because it was a hot salsa mix (even though the packet in this photo says mild). In that case, all you need to add is the tomato and onion. The packet contains all of the spices. This recipe is open to interpretation. You could use lemon pepper seasoning if you like. Or add green onions. You could use Mahi Mahi or whatever kind of fish you prefer (maybe not salmon though).

For last nights dinner, I pared it with a cheesy baked potato. The salsa adds a lot of flavor, so rice or a vegetable would go perfect with it.

If you're daring enough to give it a try, let me know what you think! Enjoy.

No comments:

Post a Comment

Thank you!