Pan-Seared Fish in a Tomato Salsa, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Pan-Seared Fish in a Tomato Salsa

Cuisine: Mexican
Prep Time: 30 minutes
Servings: 4 servings
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.

Ingredients

  • For the Fish:
  • 3 tablespoons olive oil
  • 1 tablespoon lemon pepper seasoning
  • 1/2 teaspoon salt
  • 4 6-ounce fish fillets (I used tilapia)
  • 2 cups cooked tomato salsa store-bought or homemade
  • 2 tablespoons fresh lemon or lime juice
  • lemon slices for garnish
  • 1/4 cup cilantro chopped for garnish
  • For the Corn
  • 2 tablespoons olive oil
  • 1/3 cup red onion diced
  • 1 poblano pepper diced
  • 2 cups corn fresh off the cob
  • 1/3 tablespoons cumin
  • 1 pinch pepper
  • salt to taste

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Directions

  1. In a large nonstick skillet, preheat 3 tablespoons of olive oil to medium heat for 3 minutes.
  2. 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.
  3. 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.
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