Red-glazed whole fish from Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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  • Rinshin on December 05, 2013

    This was a very easy and satisfying weeknight recipe. To make it easier and less expensive, I used Pacific snapper filets and Frontera salsa. I used the same timing ie 10 min without the salsa brushed on and 10 min with salsa brushed for total of 20 minutes. I threw in halved grape tomatoes with the fish for color and roasted tomato taste. Added sliced white onions before serving on top. Wonderful with simple salad.

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