Cumin-Crusted Fish Veracruz
1 1/2 tablespoons ground cumin
4 (6 oz. each) red snapper or orange roughy fillets
2 tablespoons olive oil
1 jar (16 oz.) Salsa (Mild)
1/2 cup chopped fresh cilantro, divided
RUB cumin on one side of each fillet. 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 ΒΌ cup cilantro. Cover; cook until heated through. Sprinkle with remaining cilantro before serving. Season with salt. Serving Size: 4