Crispy Baked Fish with Tropical Salsa

 

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.