Fish On Salsa




  • 1/2 tsp chopped, pickled jalapeno peppers
  • 3 Tbsp finely chopped cilantro or flat-leaf parsley
  • 1 cup peeled, seeded and chopped tomatoes
  • 2 Tbsp chopped onions
  • 2 Tbsp fresh lime juice
  • Salt to taste
  • Freshly ground black pepper
  • 2 fillets of snapper (or any firm white fish), each about 8 ounces
  • 1/2 cup plain yogurt
  • Cilantro or Zatarains Parsley Flakes for garnish


Make the salsa by combining the jalapeno peppers, cilantro, tomatoes, onions, and lime juice in a small mixing bowl. Season to taste with salt and black pepper. Let stand for at least 30 minutes before using. Spoon half of the salsa in the bottom of a heavy skillet (not cast-iron) large enough to hold the fish. Arrange the fish on top of the salsa and spread with the yogurt. Top with the remaining salsa. Cover and cook over medium-low heat for about 10 minutes or until the fish flakes easily with a fork. Serve immediately from the pan, spooning the salsa in the pan over the fish. Yield: 2 servings.

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