Not entirely what I “planned” but came together – Quick, simple, delicious!
Tilapia was on sale so it was a good choice.
I wanted extra tomatoes to make the sauce more substantial – drained the tomatoes so it wouldn’t be too watery. I like Furmano’s tomatoes because they are the lowest in sodium, even lower than the “low sodium” other brand tomatoes.
Lightly browned the Tilapia then poured in the drained can of tomatoes and about 1/2 a jar of the salsa. Cooked on a medium-high heat so that the juices would reduce just a bit and to let the fish finish cooking through – probably about 15 minutes.
Served up on plain long-grain white rice.