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1 tbsp canola oil
4 boneless skinless cod fillet portions, each about 6 oz/175 g
1 sweet red pepper, diced
1 can (12 oz/341 mL) corn, drained
1 can (14 oz/398 mL) black beans, rinsed and drained
1¼ cups (300 mL) Newman’s Own® Mango Salsa
1. Heat half of oil over medium heat in large nonstick frying pan. Cook fish fillets for 8 minutes, turning once, or until just cooked through. Transfer to plate; tent with foil to hold warm.
2. Wipe pan out with paper towel. Heat remaining oil in pan over medium-high heat. Cook red peppers, stirring, for 2 minutes or until tender-crisp. Add corn and beans; cook for 2 minutes longer or until heated through.
3. Divide mixture among four dinner plates. Add salsa to same frying pan; return pan to same burner. Top each mound of bean mixture with a fish fillet, spoon warmed salsa over and serve immediately. Garnish with thinly sliced green onions, if desired.
Tip: You can use any firm, white-fleshed fish, such as haddock or halibut, in place of cod.
Tip: Sometimes all you can find are 19 oz cans of beans; in that case, use 400 mL and save the rest to toss in a salad later.