cup low sodium fish or vegetable broth, defatted* and divided
2
cloves garlic, minced
1
cup prepared salsa
20
ounces fresh red snapper, tilapia, sea bass or halibut fillets
*To defat broth, simply chill the canned broth thoroughly. Open the can and use a spoon to lift out any solid fat floating on the surface of the broth.
Preheat oven to 400°F. Coat baking dish with cooking spray. (Dish needs to be large enough for fish to fit snugly together.) Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook and stir until onion is translucent. Stir in 3 tablespoons broth. Add garlic; cook and stir 1 minute more. Stir in remaining broth and salsa. Bring mixture to a boil. Reduce heat to low; simmer about 2 minutes or until heated through.
Wash fish thoroughly; pat dry with paper towels. Place in prepared baking dish, overlapping thin edges to obtain an overall equal thickness. Pour and spread salsa mixture over fish.
Bake 15 minutes or until fish turns opaque and flakes easily when tested with fork. Serve hot.
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