Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

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.