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Spicy Fish with Tropical Salsa

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By Betty Crocker Kitchens
Updated Jun 16, 2010
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Wake up the flavor of your favorite fish with a spicy hint of garlic, curry and crushed red pepper. If things get too hot, cool off with refreshing tropical salsa.

Spicy Fish with Tropical Salsa

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 13
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Ingredients

Tropical Salsa

  • 1 papaya, peeled, seeded, and cut into bite-size pieces
  • 2 kiwifruit, peeled, sliced and slices cut into fourths
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon pepper

Fish

  • 1 lb orange roughy, red snapper or cod fillets
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon crushed red pepper

Instructions

  • Step 
    1
    In small glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate 1 hour.
  • Step 
    2
    Set oven control to broil. If fish fillets are large, cut into 4 serving pieces. Spray broiler pan rack with cooking spray. Brush both sides of fish with Worcestershire sauce. Place on rack in broiler pan. Sprinkle fish with thyme, salt, garlic powder, curry powder and red pepper.
  • Step 
    3
    Broil with tops about 4 inches from heat about 7 minutes or until fish flakes easily with fork. Serve with salsa.

Nutrition

160 Calories
2 g Total Fat
23 g Protein
16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
60 mg
Sodium
210 mg
Potassium
680 mg
Total Carbohydrate
16 g
Dietary Fiber
3 g
Protein
23 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
100%
100%
Calcium
100%
100%
Iron
4%
4%
Exchanges:
1 Fruit; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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