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Fish Fillets with Pineapple Mango Salsa
Eat-out favorites that sizzle

Prep time: 5 minutes Cooking time: 10 minutes Makes four servings 1 tablespoon olive oil 4 fish fillets (cod, tilapia or salmon) 1 jar (16 ounces) Pace Pineapple Mango Chipotle Salsa 4 cups hot cooked instant white rice

Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish. Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice. All materials courtesy of Pace Foods. For more creative recipes and serving suggestions, visit