Sprinkle fillets with salt and pepper. Cook 2 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Top fish with salsa.
1 can black beans, drained 1 can shoe peg corn, drained1 can black eyed peas, drained2 cans rotel tomatoes
3 green onions, diced 1 large bottle kraft Zesty Italian Dressing
Drain first 3 ingredients, mix all together and chill overnight.
ingredients: 2 medium potatoes 1 small onion thinly sliced 1 small red or green bell pepper, thinly sliced 2 small cloves garlic, thinly sliced 2 teaspoon vegetable oil 1/4 teaspoon seasoning (rosemary, thyme, oregano) Salt and pepper to taste Lemon juice
Cut 2 pieces of aluminum foil to about 12x15-in then set aside.
Cut potatoes into slices about 1/16-in. thick. Toss potatoes with onion, bell pepper, garlic, oil and seasonings. Distribute mixture evenly between the 2 pieces of foil. Drizzle with lemon juice. Wrap each securely, but loosely to form a flat package. Place, seam side up, on baking sheets.
Bake in 450ºF. oven about 20 minutes until potatoes are tender.