Delicious fish with salsa verde sauce and fresh salsa, for a quick, easy and fuss free dinner!
Fresh Tomato Salsa:
1/2pintcherry tomatoes, halved
1/2English cucumber, diced
1/2ripe avocado, peeled and diced
1jalapeno pepper, seeds removed and diced
1/4cupchopped fresh cilantro
Juice of 1/2 lime
Drizzle of olive oil
Salt and pepper, to taste
1large or two small flour tortillas
Olive oil, for brushing
Salt and pepper
Lime Wedgesfor serving
Preheat oven according to package directions and place fish in cooking bag as instructed. Place on one side of a baking sheet and place in to preheated oven. Set timer for 15 minutes.
Meanwhile warm sauce as directed. Prepare fresh tomato salsa by combining all ingredients and stirring well. Set aside.
Prepare tortilla strips by brushing tortillas lightly with olive oil and seasoning with a bit of salt and pepper. Use a pizza cutter or knife to cut in to thin strips about 2-3 inches long.
After fish has cooked for 15 minutes, remove from oven. Scatter the tortilla strips on the empty side of the baking sheet, in an even, single layer. Return to the oven with the fish and set timer for the remaining 8 minutes cook time. Remove fish to serving plates. Top with warmed sauce and spoon fresh salsa over-top. Serve warm tortilla strips alongside.
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