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 Salsa
1 cup pineapple chunks
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
2 kiwifruit, peeled and chopped
1 mango, cut lengthwise in half, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño chili, seeded and finely chopped
Mix 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 Fat
BETTY'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.
This Crispy Baked Fish with Tropical Fruit Salsa recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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