Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Monday, January 6, 2014

Peach Mango Baked Fish Recipe

When we make fish...this is one of our favorite recipes to make. It's really easy-to-prepare, bakes up quickly and tastes great! You can use any fresh or frozen fish fillets that you have on hand. We like making this recipe with trout, flounder, tilapia, etc.

We like serving this along side of some cooked white rice and some steamed snow peas. Every once in awhile I will swap out the snow peas for some steamed green beans to keep things interesting. I also like to whip up an Italian style or Greek style side salad to serve with it too.

Baked Peach Mango Fish Recipe

4 to 6 fish fillets
1 to 1 1/2 cups peach mango salsa
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
non-stick cooking spray
cooked rice
cooked snow peas

Preheat oven to 350 degrees F. Spray a baking dish with non-stick cooking spray. Pour half of your peach mango salsa into the bottom of the baking dish, layer your fish fillets on top. Stir in the salt, ground black pepper and dried basil into the remaining peach mango salsa and pour it over the top of the fish. Bake in a preheated 350 degree oven for 15 to 22 minutes or until done. When done, place fish fillet onto the plate and spoon some of the hot peach mango salsa on top. Serve immediately.

While that is baking I like to make some white rice and steamed snow peas to go along with it. Some of my family members enjoy the fish served on the side and others enjoy piling the fish & salsa on top of the rice and snow peas. It is entirely up to you how you want to serve it. Refrigerate any leftovers which should keep for up to 3 days.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

No comments: