1 pound fresh Orange Roughy Fillets
4 tsp. Adams Reserve Southwest Rub or Southwest Ancho Sear ‘n Crust Rub
1 jar Cookwell Black Bean & Corn Salsa or 2 cups H-E-B Chunky Salsa
1/2 c. shredded H-E-B Mexican Blend Cheese
1/2 c. crushed H-E-B Tortilla Chips
Heat oven to 450°F. Spray a
9 x 13-inch baking dish with
non-stick cooking spray.
Place fillets in baking dish.
Season both sides with rub
of your choice. Spoon salsa
ly over tops of fish.
Bake 8 to 10 minutes, or until fish
just begins to flake when tested
with a fork and colo
r turns from
translucent to opaque (white).
Do not overcook fish.
Remove fillets from oven; sprinkle
with cheese and crushed tortilla
chips. Serve while hot