Fish Fillets with Green Tomato Salsa
Recipe courtesy of the National Fisheries Institute
Yield: 4 servings
1 lb catfish*, cut into 4 serving pieces
1/2 cup prepared chunky salsa
2 Tomatillos or green tomatoes, chopped ( about 1/2 cup)
1 Tbs chopped fresh cilantro or Chinese parsley
2 Tbs lime juice
1/4 tsp ground coriander
Pat fish dry with paper towels.
Arrange in an 8-inch square glass baking dish so that pieces are toward
the sides of dish.
Combine salsa, tomatillos, cilantro, lime juice and coriander.
Spoon mixture over fish. Cover with vented plastic wrap.
Rotating dish midway through cooking, microwave on high 3 to 4 minutes,
or just until fish flakes when tested with a fork. Serve on a heat tortilla garnished with
sprigs of cilantro.
Alternate species: snapper, orange roughy or other lean white fish such
as flounder, cod, sole or pollock
Serving Size 1 serving
Calories from Fat 82 (44%)
% Daily Value*
14%Total Fat 9g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 4.1g
Sugar Alcohols 0g