Picante Fillets

If you don’t like cleaning lots of pots and pans and want to serve a fast, economical meal, try this recipe. Serve with a steamed vegetable medley and lemon wedges.

Course lunch, Main Course, special occasion

Cuisine American, Canadian, firehouse, southern

Keyword fish, fried, spicy, tangy

Servings

Author Firehouse Cooking

Cost $$$

Ingredients

1 1/2 pounds cod fillets
2 tablespoons vegetable oil
1 16 ounce jar mild or medium picante sauce
1/2 cup Monterey Jack cheese
2 cups cooked white rice

Instructions

Rinse fillets and cut into serving size portions.
In a large frying pan, heat the oil over medium-high heat.
Add the fish and sear on both sides.
Cover with the picante sauce.
Reduce heat and simmer, uncovered, for 5–7 minutes, or until the fish is fully cooked and flakes easily.
Serve immediately over the hot rice.