Salsa Tilapia

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Not entirely what I “planned” but came together – Quick, simple, delicious!

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Tilapia was on sale so it was a good choice.

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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.

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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.

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Served up on plain long-grain white rice.

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