CRISPY BAKED FISH WITH TROPICAL SALSA

Crispy Baked Fish with Tropical Salsa image

Want your family to eat more fish? Bake fish and top it with an enticing fruit salsa.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons butter or margarine
2/3 cup Original Bisquick™ mix
1/4 cup yellow cornmeal
1 teaspoon chili powder
1 1/4 teaspoons salt
1 lb orange roughy or other white fish fillets
1 egg, beaten
1 can (8 oz) pineapple chunks, drained
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 kiwifruit, peeled, chopped
1 mango or papaya, cut lengthwise in half, pitted and chopped
1 jalapeño chile, seeded, finely chopped

Steps:

Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 140 mg, Fat 2 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 14 g, TransFat 1 g