Posted on Mon, Feb. 16, 2009

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SALSA WEEK: MASTER FILET RECIPE

This week Let's Eat! is featuring recipes using salsa, one of the handiest cooking ingredients to keep on hand. This one can be used with all kinds of filets, which is simply a boneless piece of fish or meat. The technique is the same, just adjust cooking times as indicated below.

Ingredients

4 boneless pork chops, about ¾ inch thick (or boneless chicken breasts or boneless fish filets such as cod, tilapia or salmon)

2 teaspoons ground cumin

Salt and pepper, to taste

1 tablespoon olive oil

1 cup pineapple mango or other favorite chunk store-bought salsa

Hot cooked rice

Directions

Season pork chops with cumin, salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add pork and cook until well browned on both sides.

Pour 1 cup salsa over pork. Reduce heat to low. Cover and cook 10 to 15 minutes or until pork is cooked through. Serve with rice and more salsa, if desired.

VARIATIONS

For chicken: Cooking time is same if chicken is of same thickness. Otherwise, increase or decrease cooking time.

For fish: Reduce cooking time after adding salsa and covering to about 3 to 5 minutes.

Source: Recipes adapted from Pace.

COMING TUESDAY: Black bean salsa cheeseburger

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