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Salsa makes this cumin-crusted snapper an authentically-seasoned fish perfectly matched with rice, a crisp green salad and icy tumblers of iced tea.

Cumin-Crusted Fish Veracruz

1 1/2 tablespoons ground cumin
4 (6-ounce) red snapper or orange roughy fillets
2 tablespoons olive oil
1 (16-once) jar ORTEGA Salsa - Homestyle Recipe
1/2 cup chopped fresh cilantro, divided use

1. Rub cumin on one side of each fillet.
2. Heat oil in large, nonstick skillet; add fillets, cumin side down. Cook for 7 to 10 minutes or until fish flakes easily when tested with a fork. Reduce heat to low; carefully turn fish over. Pour salsa over fish; sprinkle with 1/4 cup cilantro. Cover; cook until heated through. Sprinkle with remaining cilantro before serving. Season with salt.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.