WELL.
I thought you might need something to go with the ever-so-slightly-decadent 
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If I were you I'd OF COURSE serve the two together, but this fish by itself is really nice and light so....I guess you could serve it with veggies or something like that if you're feeling healthy.
What's that like, by the way?
So, you can tell from the pictures that I made this on the same night as that lovely green baked rice, and this fish was GOOD. It was incredibly simple and came entirely from ingredients I already had at home. Also, once the fish thawed it took ten minutes so...never a bad thing.
You need white fish. I used tilapia, but any fish you like or already have on hand would be great! I love those individual vacuum packed fish filets - you can get out as many or as few as you need. You also need salsa, salt, cumin, chili powder, onion powder, and garlic powder. You have all those things already, right? And lime wedges. Only if you want to, though. You don't need a ton of salsa, so this is a great use-up for that random ⅔ inch of salsa that's been in your fridge for the last decade!
Now, for the fish, we only season one side. What happens is, one side with seasoning goes in the pan and makes a really lovely spice crust. Then the other side gets topped with salsa and broiled! YUM. So first, heat an oven-proof skillet to medium-high heat with a drizzle of oil, AND preheat the broiler to high. We're gonna use both.
Lightly sprinkle only one side of the fish with salt, onion powder, chili powder, garlic powder, and cumin. ¼ teaspoon each or less - just a pinch. 
Then, when the skillet is really hot, lie the fish seasoned side DOWN in the pan. 
Then let the fish sit! We want it to sizzle - turn up the heat on the stove if you need to. My fish was very thin, so it cooked in about 3 minutes. Thicker fish will take a little longer.
When the fish is crispy on the first side and starting to turn opaque on the edges, spoon a little salsa over each piece of fish. 1 tablespoon or 2...right in the center of the filet. 
Now, the fish should be a little over halfway cooked and have spices on one side and salsa on the other. Note that we didn't flip the fish - that was intentional! Turn the heat off the stove and place the pan under the broiler for 2 - 4 minutes until the fish is cooked through and flaky and the salsa is hot.
YUM! So easy. I do like fish with no skin for this because if you toss the skin you'd end up tossing all the flavoring. BUT, if you're a fish-skin lover definitely go for a skin-on filet. 
Serve this right away with your favorite Mexican other-foods and some lime wedges. The lime cuts really nicely through the spicy salsa and smoky spices, and the spice made a yummy crust on the bottom of the fish without any sort of frying.
You will LOVE this guys. Try it soon, and be aware that you might want to eat 6 pieces of it all by yourself so....plan ahead.
Enjoy!
Recipe
Broiled Fish with Salsa
Ingredients
- 4 filets white fish such as tilapia 4 - 6 ounces each
- 4 pinches each salt cumin, chili powder, garlic powder, and onion powder
- 1 tablespoon olive oil
- ½ cup salsa
- lime wedges for serving
Instructions
- Preheat an oven-proof pan to medium-high heat with the olive oil AND the broiler to high.
- Sprinkle one side of each piece of fish with the salt, cumin, chili powder, garlic powder, and onion powder.
- Place the fish spice-side down in the oil. Let cook for 3 - 5 minutes until crispy on the bottom and opaque at the edges of the fish. Do not flip the fish. Spoon a bit of salsa on top of each piece of fish.
- Broil the fish salsa-side up for 2 - 4 minutes until the fish is cooked through and flaky. Serve with lime wedges.
Nutrition
Shared with my buds @Weekend Potluck. Check out ALL the incredible recipes, and the hosts:
- Sunflower Supper Club ~ Kim & Julie
- 4 Little Fergusons~ Tonya
- The Country Cook~ Brandie
- Mommy Time Party ~ Tabitha
- The Better Baker ~ Marsha
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