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 evenly over tops of fish.
Bake 8 to 10 minutes, or until fish just begins to flake when tested with a fork and color turns from translucent to opaque (white). Do not overcook fish.
Remove fillets from oven; sprinkle with cheese and crushed tortilla chips. Serve while hot.
No Nutritional Information Available