By Kanzeda on November 08, 2004
Photo by KIDGEO3
Photo by KIDGEO3
"This cooking light recipe was originally for Red Snapper, but since Tilapia is usually less expensive and easier to find, that is what I go with. This recipe also work wonderfully on the grill."
Serving Size: 1 (422 g)
Servings Per Recipe: 4
"Fast, easy, and very ,very tasty. I had an idea the salsa would be improved if aged overnight in the fridge to allow the flavors to meld. I did this the second batch I made. I think it helped. I like it best served with Key Lime wedges to squeeze generously of the fish. I served it with Arroz Verde, rice cooked with mild green Psailla chiles. The second time with Spanish Rice. Thanx for posting this great recipe. Pierre"
"Cook time was spot on. I didn't have fresh cilantro so I used dried. Served with Spanish rice and sauteed broccoli. Delicioso! "
"Very, very easy and pretty tasty. It is very filling. I added some lime to it as well. I felt like something was missing, that being said we really did enjoy it."
"This was an easy dish to make and took no time at all. "
"Oh my gracious this is good!! I have been sick for about 4 days and this was my forray back into something other then soup. It was fast and easy and tasted like something much more involved. We used red kidney beans instead of the pinto beans (we were out of pintos) but otherwise left it as written. I was afraid that my olive hating husband would leave them out (I don't usually have any at home but bought some on a whim a few days ago) but he cut them small and left them in. I think they added something to the salsa but without really tasting like olives! This salsa would be good on chicken, on pork, or maybe even wrapped in a tortilla. I served it with Mexican Style Bulgur #35152 by Sue L which was a very nice compliment. You have some wonderful recipes, Kanzeda, and I am thrilled to have started trying them! "