This pan-seared fish recipe is a perfect option for a quick and easy dinner. And you can use store-bought salsa or make your own!
This fish recipe is a great way to end a long busy week. It’s quick and easy with just a few ingredients and a little help from your local market. Of course, I would always suggest you use homemade salsas for any dishes you prepare, but sometimes I like to reach into my pantry and use what I have. I am forever looking for that store-bought salsa that may be worthy of serving to my family. I am picky when it comes to salsa, since I grew up loving all the homemade salsas my mom would prepare. In the attempts to help support our locally-made products, I purchased a few jars of a chunky-style tomato salsa. I will admit that I do like adding a few fresh ingredients when I use them for cooking, like fresh cilantro, lime juice and sometimes more chiles, LOL! I can’t help myself… and Hispanic Kitchen has many, many great homemade salsa recipes you can choose from as well.
For the Fish:
3tablespoons olive oil
1tablespoon lemon pepper seasoning
46-ounce fish fillets (I used tilapia)
2cups cooked tomato salsa store-bought or homemade
In a large nonstick skillet, preheat 3 tablespoons of olive oil to medium heat for 3 minutes.
Season the fish on both sides with lemon pepper seasoning and salt to taste. Add the fillets to the preheated pan and cook for 2 to 3 minutes. Turn over, reduce heat slightly, add 2 cups of salsa and lemon or lime juice, continue cooking for 5 minutes. Cover, remove from heat and let stand while you cook the corn.
Add the 2 tablespoons of olive oil to a medium pan and preheat on medium/high heat for 2 minutes. Add the onion and poblano pepper and cook for 5 minutes. Add the remaining ingredients and continue cooking for another 3 to 4 minutes. Serve right away.