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    Sweet Pepper Salsa Fish


    Source of Recipe


    BHG

    List of Ingredients




    1 pound fresh or frozen skinless fish fillets (3/4 inch thick)
    • 2 tablespoons cooking oil
    • 1-1/2 cups fresh mushrooms, quartered
    • 1 cup coarsely chopped green and/or yellow sweet pepper
    • 1 small onion, halved and sliced
    • 1 cup salsa
    • Fresh oregano (optional)

    Recipe



    Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions, if necessary. Rinse fish; pat dry with paper towels; set aside.
    In a large skillet heat 1 tablespoon of the cooking oil. Cook mushrooms, green or yellow sweet pepper, and onion in the hot oil for 5 minutes or just until tender. Remove vegetables with a slotted spoon; set aside.
    Add the remaining cooking oil to skillet. Add fish fillets. Cook over medium heat for 8 to 10 minutes or until fish flakes easily with a fork, turning once.
    Spoon the cooked vegetables over fish fillets. Top with salsa. Cover and cook over low heat about 2 minutes or until heated through. Garnish with fresh oregano, if desired. Makes 4 servings.


 

 

 


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