Cumin-Crusted Fish Veracruz

Ready-made salsa easily makes this cumin-crusted snapper an authentically-seasoned dish.

Recipe Ingredients:

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

Cooking Directions:

1. Rub cumin on one side of each fillet. Season with salt and pepper.
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.
3. Sprinkle with remaining cilantro before serving.

Makes 4 servings.

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