Simple Salsa Fish

Bottled salsa brings a Mexican touch to this quick and easy broiled fish main dish. Couscous completes the meal.

1 users rated this recipe an average rating of 4.0
4 servings
Serving Size:
3 ounces fish + 3/4 cup couscous
Start to Finish:
15 mins
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Simple Salsa Fish

pound fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick
cup bottled salsa
clove garlic, minced
14 ounce can vegetable broth
cup quick-cooking couscous
cup thinly sliced green onion (2) or coarsely chopped fresh cilantro
Salt and black pepper
Lime or lemon wedges


  1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Set aside. In a small bowl combine salsa and garlic; set aside.
  2. In a medium saucepan bring broth to boiling. Stir in couscous; cover and remove from heat. Let stand about 5 minutes or until liquid is absorbed. Fluff couscous with a fork. Stir in green onion.
  3. Meanwhile, measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Sprinkle fish lightly with salt and pepper.
  4. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.) Spoon salsa mixture over fish; broil about 1 minute more or until salsa is heated through. Arrange fish on couscous mixture. Serve with lime wedges.
  5. Makes 4 servings

Nutrition Facts

(Simple Salsa Fish)
    Per serving:
  • 265 kcal cal.,
  • 1 g fat
  • 1 g monounsatured fat),
  • 22 mg chol.,
  • 529 mg sodium,
  • 39 g carb.,
  • 3 g fiber,
  • 1 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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