Salsa Simmered Fish

I often share my salsa martajada recipe from My South Texas Kitchen cookbook because this is a workhorse sauce. Make a batch to use throughout the week in a variety of ways. For an easy weeknight meal simply warm the sauce in a skillet and gently simmer your favorite fish filets for dinner in minutes. If you’d like more salsa martajada uses, you’ll enjoy My South Texas Kitchen cookbook.

Salsa Simmered Fish

Servings: 4

YvetteZunigaJemison.com

2 tablespoons olive oil

2 cups salsa martajada

4 6-ounce fish filets ( 1/2-3/4 inch thick) (salmon, cod)

for serving: Mexican rice, steamed rice,

1. In a medium skillet, heat the oil over medium heat. Add the salsa and cook until warm, about 3 minutes.

2. Arrange the filets in a single layer in the salsa. Spoon a little salsa on top of each filet.

3. Cover the skillet with a lid. Simmer until the filets are opaque and cooked through, about 5 minutes. If serving over rice, spread the rice in 4 shallow bowls. Place a filet and spoon sauce over the rice in each bowl. .