NY2ATL's LOW CARB RECIPES
SALSA BAKED FISH
Salsa Baked Fish
Ingredients:
1 tablespoon olive oil
4 boneless, skinless fish fillets (about 5 ounces each), such as snapper, grouper or sea bass
1 cup spicy green salsa (recipe below)
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup toasted pumpkin seeds
Directions:
Heat oven to 400 F.
Spread olive oil in a shallow baking pan.
Arrange fillets in a single layer.
Spoon salsa over fish.
Bake fish 8 minutes.
Spread cheese evenly over top.
Bake 2-3 minutes more, until cheese is bubbly.
Sprinkle with Pumpkin seeds before serving.
Green Salsa (Tomatillo Salsa) or Salsa Verde
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/2 packet splenda or truvia
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
Directions
Tomatillo Preparation:
Remove papery husks from tomatillos and rinse well.
Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
or
Boiling method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
Place tomatillos, lime juice, onions, cilantro, chili peppers, and sugar substitute in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt.
Cool in refrigerator.
Makes about 3 cups.
May be frozen up to 3 months.
