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| 3 | tablespoons butter or margarine |
| 2/3 | cup Original Bisquick® mix |
| 1/4 | cup yellow cornmeal |
| 1 | teaspoon chili powder |
| 1 1/4 | teaspoons salt |
| 1 | lb orange roughy or other white fish fillets |
| 1 | egg, beaten |
|
| 1 | can (8 oz) pineapple chunks, drained |
| 1 | tablespoon finely chopped red onion |
| 1 | tablespoon chopped fresh cilantro |
| 1 | tablespoon lime juice |
| 1 | kiwifruit, peeled, chopped |
| 1 | mango or papaya, cut lengthwise in half, pitted and chopped |
| 1 | jalapeño chile, seeded, finely chopped |
| 1. | Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. |
| 2. | In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets 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. |
| 4. | Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish. |
| No change.
|
|
| Make the fruit salsa the day before and you'll save last-minute chopping. |
Nutrition Information:
390 ( 130); 15g ( 7g, 1g); 140mg; 1170mg; 37g ( 3g, 14g); 27g 20%; 35%; 6%; 10% 1/2 ; 1/2 ; 1 1/2 ; 0 ; 3 1/2 ; 2 1/2 2 1/2