Crispy Baked Fish With Tropical Salsa Recipes

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

CRISPY BAKED FISH WITH TROPICAL FRUIT SALSA

Steps:

• 1. Make Tropical Fruit Salsa. Heat oven to 425°. Melt margarine in rectangular pan, 13 x 9 x 2 inches, in oven.2. Mix Bisquick, cornmeal, chili powder and salt. Dip fish into egg, then coat with Bisquick mixture. Place in pan.3. Bake uncovered 10 minutes turn fish. Bake about 15 minutes longer or until fish flakes easily with fork. Serve with salsa.Tropical Fruit Salsa1 cup pineapple chunks1 tablespoon finely chopped red onion1 tablespoon chopped fresh cilantro2 tablespoons lime juice2 kiwifruit, peeled and chopped1 mango, cut lengthwise in half, pitted and chopped1 papaya, peeled, seeded and chopped1 jalapeño chili, seeded and finely choppedMix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 100mg Sodium 1070mg Carbohydrate 51g (Dietary Fiber 5g) Protein 27g % DAILY VALUE: Vitamin A 46% Vitamin C 100% Calcium 10% Iron 10%. DIET EXCHANGES: 1 Starch 3 1/2 Very Lean Meat 2 Fruit 2 FatBETTY'S TIP: Take a trip to the tropics by serving this dish with couscous or rice that has been cooked in canned coconut milk instead of water.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

CRISPY BAKED FISH WITH TARTAR SAUCE

Steps:

• Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
• In a small bowl, stir together the panko and olive oil; season with salt and pepper.
• Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
• Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
• Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
• When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)