Relish this zesty fish, beans and veggies combined with Old El Paso® Thick 'n Chunky salsa to make a perfect Mexican meal - a wonderful dinner.
(16-oz.) jar Old El Paso™ Thick 'n Chunky salsa
(15-oz.) cans great northern beans, drained, rinsed
small green or red bell pepper, cut into thin strips
lb. cod, red snapper or skinless halibut fillets, cut into 4 pieces
cup sliced green onions
cup finely chopped fresh flat-leaf or curly parsley
tablespoon grated lime or orange peel
garlic cloves, finely chopped
Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Reserve 1/2 cup salsa for top. In sprayed baking dish, combine beans, bell pepper and remaining salsa; mix well.
Arrange fish over bean mixture. Spoon reserved 1/2 cup salsa over fish. Sprinkle with onions. Cover tightly with foil.
Bake at 425°F. for 25 minutes or until fish flakes easily with fork.
Meanwhile, in small bowl, combine parsley, lime peel and garlic; mix well. Serve fish and bean mixture sprinkled with parsley mixture.
Cod is a lean, mild-flavored fish. Found in the ocean, it can range in size from 1 1/2 to 100 pounds. It is usually available year round.
Instead of chopping fresh garlic, purchase chopped garlic in a jar in the produce department. The correct substitution measurement can be found on the jar label.
Serve the fish with a fresh spinach salad tossed with apples and poppy seed dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.