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FISH FILLETS WITH PINEAPPLE MANGO CHIPOTLE SALSA

Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings
 

Ingredients

• 1 tablespoon olive oil
• 4 fish fillets (cod, tilapia or salmon)
• 1 jar (16 ounces) Pace^® Pineapple Mango Chipotle Salsa
• 4 cups hot cooked instant white rice
 

Directions

1. 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.

2. 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 over the rice.
 

Courtesy of PaceFoods.com