Hola, amigos y amigas!
Today I finally made that homemade salsa I was talking about. I used this recipe. It was a bit of work and it took almost an hour due to all the chopping, de-seeding, etc, but it came out REALLY, REALLY delicioso!
I used 5 seeded serrano peppers, and this is pretty spicy, but not overwhelming. The only thing I think I would change is to use less onion. I already used less than what the recipe requires, but it still was a lot of onion! This salsa is superb on tortilla chips, of course, but I wanted to use it for dinner tonight. I really like making fish with a spicy salsa because for one, it tastes yummy; two, it's a super fast and easy way to make fish; and three, it's super healthy!
Wild Pacific Cod with Traditional Mexican Salsa
4 - 5 Tbsp Medium Salsa
1 large Wild Pacific Cod fillet (or any mild fish)
two handfuls of fresh spinach leaves
panko breadcrumbs (or other kind of breadcrumbs), optional
dash of salt and pepper
Preheat the oven to 375. Prep the fish by rinsing it off in cold water and pat it dry. Cut the fillet into portion sizes, if the fillet is huge (mine was!). Lightly spray a baking dish with a nonstick cooking spray. Salt and pepper your fish to taste. If you are using breadcrumbs, sprinkle a light amount over the top of the fillet - it's not necessary to do both sides, unless you really want to. Place the baking dish in the oven for 10 - 15 minutes (halfway through), depending on the thickness and amount of fish you have.
Take it out and put a few spoonfuls of salsa on top of each fish piece. Place back in the oven to finish baking (WARNING: The smell coming from your oven will make your mouth water!) Mine needed to bake for 15 more minutes. You can tell the fish is done when it flakes easily with a fork. Prep your plates by arranging equal amounts of fresh spinach leaves on them.
Then, place the fish on top of the spinach:
Yum! I cut up some celery and cucumbers and rolled a few fresh mozzarella balls in an Italian sea salt blend as sides.
Yum-tastic, and healthy! I do have to say that the homemade salsa really made this recipe. I've made something similar using Tostitos medium salsa, and it was good, but the chunks of fresh tomatoes and onions in the fresh salsa really came out when baked in the oven for 30 minutes.
Another note - I drank this with a glass of smooth red wine. Typically people would think to serve fish with white wine, but in this case, the spiciness of the salsa went really well with red! Just a helpful tidbit ;)