Ingredients:

1 1/2 tablespoons ground cumin
4 (6-ounce) red snapper or orange roughy fillets
2 tablespoons olive oil
1 (16-once) jar ORTEGA Salsa – Home style Recipe
1/2 cup chopped fresh cilantro, divided use

Methods:

1. Rub cumin on one side of each fillet.
2. Heat oil in large, nonstick skillet add fillets, cumin side down. Cook for 7 to 10 minutes or until fish flakes easily when tested with a fork.Reduce heat to low carefully turn fish over.Pour salsa over fish sprinkle with 1/4 cup cilantro.Cover cook until heated through. Sprinkle with remaining cilantro before serving. Season with salt.

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