Crispy Baked Fish with Tropical Fruit Salsa

(from kintyre’s recipe box)

Try serving this dish with couscous or rice that has been cooked with canned coconut milk instead of water.

Source: Bisquick Cookbook

Cook time: 25 minutes
Serves 4 people

Categories: dinner, not tried

Ingredients

  • 1 cup pineapple chunks
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 kiwifruit, peeled and chopped
  • 1 mango, cut lengthwise in half, pitted and chopped
  • 1 papaya, peeled, seeded, and chopped
  • 1 jalapeno chili, seeded and finely chopped
  • 3 tablespoons margarine or butter
  • 2/3 cup Original Bisquick
  • 1/4 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 1 1/4 teaspoons salt
  • 1 pound orange roughy fillets or other white fish fillets
  • 1 egg, beaten

Directions

  1. Make tropical Fruit Salsa by mixing in a glass bowl first 8 ingredients, cover and refrigerate at least 1 hour to blend flavors.

  2. Heat oven to 425 degrees.

  3. Melt margarine in rectangular pan, 13 by 9 by 2 inches, in oven.

  4. Mix Bisquick, cornmeal, chili powder, and salt.

  5. Dip fish into egg, then coat with Bisquick mixture.

  6. Place in pan.

  7. Bake uncovered 10 minutes; turn fish.

  8. Bake about 15 minutes longer or until fish flakes easily with fork.

  9. Serve with salsa.

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