Prepare Warm Italian-Style Salsa. Cover and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with pepper; coat with cooking spray. Add fillets to pan. Cook 5 minutes on each side or until fillets flake easily when tested with a fork.
Place 1 fillet on each of 4 serving plates; top evenly with Warm Italian-Style Salsa. Sprinkle evenly with cheese.
For a quick and tasty side dish, stir 2 tablespoons chopped green onions; 1 1/2 teaspoons extra-virgin olive oil; 1 garlic clove, minced; 1/4 teaspoon dried rosemary leaves; and 1/4 teaspoon salt into 1 1/2 cups cooked rice. Fluff with a fork until blended.
I followed the recipe(s) however, since I'm cooking for 2, I did reduce this recipe in half. I used red snapper, but other fish would work. The Warm Italian Salsa is very good; I added the red pepper flakes and found the salsa to have a complex taste with few ingredients. I also made the rice, using fresh chopped rosemary instead of dried. Served with steamed haricot vert. Will make this again!!!
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