Ready in a jiffy. You’ll be happy to have this larger batch of salsa on hand, and slather it on poached chicken breasts, or on corn chips!

Salsa:

6 green tomatoes, quartered

1 jalapeño, halved

1 small red onion, quartered

1/4 cup olive oil

¼ cup lemon or lime juice

2 teaspoons cumin

Salt and pepper to taste

8 tilapia fillets, 6-7 ounces each

Instructions:

Preheat the oven to 375 degrees.

Place all salsa ingredients in a food processor, and pulse to a finely ground but textured consistency. Place the tilapia in a baking sheet just large enough to fit them in one layer, and pour 1 cup of the salsa evenly over the fish (save the rest of the salsa in a glass jar and refrigerate). Bake 15 minutes. Serve hot.

Filed under: Fish Recipes, Gluten Free Recipes, Green Tomatoes, Kosher Fish Recipes, Kosher Food, Kosher for Passover Recipes, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Latin Cooking, Pareve Recipes, Salsa