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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Salsa Cod |
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Serves: 4 Print this RecipeCilantro, a southwestern favorite, is also known as fresh coriander, Mexican parsley and Chinese parsley. While cilantro resembles flat-leaf parsley, its flavor is more intense. 1 pound cod filets, orange roughy or other medium-fat fish (about 1/2 inch thick) 1 cup chopped tomatoes (about 1 large) 1/2 cup chopped green bell peppers (about 1 small) 1/4 cup chopped onions (about 1 small) 2 tablespoons finely chopped fresh cilantro or parsley 1/4 teaspoon salt 1/4 cup dry white wine or chicken broth If fish fillets are large, cut into 4 serving pieces. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm. Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine. Heat until hot. Spoon tomato mixture over fish. 1 Serving: Calories 135 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 40mg; Sodium 210mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 24g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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