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Codfish Con Salsa

Created by jclawson, Thursday, 02 December 2010


Choose mild, medium, or hot salsa, depending on your family’s tastes. The salsa will determine the heat of this zesty dish.


At a glance
4 chunks meaty, firm fish such as cod
2 cups chunky salsa
15- or 16-ounce can black beans, drained and rinsed
2 teaspoons capers
2 tablespoons olive oil
Minced parsley
Hot pepper sauce (optional)


Heat the oven to 425 degrees and grease a shallow casserole with non-stick spray. The dish should be large enough to hold the fish without crowding. Spoon the salsa, beans, and capers over the fish. Drizzle with olive oil and bake for 20 minutes or until the fish flakes easily. Sprinkle with parsley and serve in soup plates with torn chunks of crusty Cuban bread. Pass the pepper sauce. For dessert, top hot toaster waffles with a scoop of frozen vanilla yogurt and a drizzle of chocolate sauce.

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