Baked halibut smothered with a squash and pineapple salsa sauce, with rainbow rotini pasta, spinach, and tofu and squash with black bean sauce!
1 pound fresh or frozen fish fillets
2 teaspoons margarine or butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
1 8-oz. jar (about 1 cup) salsa
1 small yellow summer squash or zucchini, halved lengthwise and cut into 1/4-inch slices
1. Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish. Place the fish in a greased shallow pan, tucking under any thin edges so fish cooks evenly. Brush fish with melted margarine or butter.
2. Sprinkle with the salt and pepper.
3. Bake, uncovered, in a 450°F oven until the fish flakes easily when tested with a fork. (Allow 4-6 minutes per 1/2-inch thickness of fish.)
4. While the fish is baking, stir together the salsa and summer squash or zucchini in a small saucepan. Bring to boiling; reduce heat. Cover and simmer for 5-6 minutes or until squash is crisp-tender. Serve squash mixture over baked fish filets.
Makes 4 servings.