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Tomatillo-Pineapple Salsa Topper for Fish

Makes: 4 servings Yield: 1 fish fillet and about 1/2 cup salsa each
Prep 15 mins Bake 450° 10 mins
Tomatillo-Pineapple Salsa Topper for Fish
Ingredients
  • 4 5  ounces  fresh or frozen white fish fillets, such as tilapia, cod, or flounder
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  cup  chopped fresh tomatillos (about 6 ounces)
  • 1/2  of a medium  avocado, seeded, peeled, and chopped
  • 1/2  cup  chopped fresh pineapple
  • 1/4  cup  finely chopped red sweet pepper
  • 2  tablespoons  snipped fresh cilantro
  • 2  tablespoons  lime juice
  • 1  tablespoon  canola oil
  • 1  teaspoon  adobo sauce from canned chipotle chile peppers
  •  Lime wedges (optional)
Directions

1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Line a shallow baking pan with foil; set aside. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in the prepared baking pan. Sprinkle with salt and black pepper. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.

2. Meanwhile, for salsa, in a medium bowl combine tomatillos, avocado, pineapple, sweet pepper, cilantro, lime juice, oil, and adobo sauce. Spoon salsa over fish. If desired, serve with lime wedges.

Nutrition Facts (Tomatillo-Pineapple Salsa Topper for Fish)
  • Servings Per Recipe 4,
  • cal. (kcal) 223,
  • Fat, total (g) 9,
  • chol. (mg) 71,
  • sat. fat (g) 2,
  • carb. (g) 7,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 29,
  • vit. A (IU) 389,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 479,
  • Potassium (mg) 657,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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