Friday, June 24, 2016

Rosie's Roasted Tomato & Tequila Salsa


Rosie's Roasted Tomato & Tequila Salsa With Fish or Chicken

1/2 - Tablespoon Olive Oil
1 - Tablespoon Lime Juice
6 Cloves Roasted Garlic
2 Fillets Chicken Cutlet or Catfish
1/2 - Cup Corn Meal
1/2 - Teaspoon Salt
Ground black pepper to taste
1 16 oz Jar - Rosie's Roasted Tomato & Tequila Salsa

Mix the olive oil, lime juice, and the garlic with the fish (or chicken)
in a non-reactive bowl and let rest for 1 hour.

Heat a thin layer of butter and/or oil in a large sauté pan over medium high heat.
Season the corn meal with salt and pepper, dredge the fish or chicken and fry is the olive oil or butter until golden brown on both sides, flipping once, about 1-2 minutes.  Remove to a warm oven while you finish the sauce.
Serve the Rosie's Roasted Tomato & Tequila Salsa over the fish or chicken.
Garnish with chopped green onions and serve with lime wedges.

Chef's Notes:  Serve the Rosie's Roasted Tomato & Tequila Salsa at room temperature or warm in sauté pan.