*Fish substitutions: Any firm-fleshed white fish, like sea bass, tilapia, or skinless cod fillets may be used in this recipe. A more delicate fish like flounder works and tastes great but will tend to break apart more easily.
**Feel free to choose your favorite salsa. In addition to the traditional variety, we enjoy some of the tomato-based salsas that include fruit, because they complement the fish and the hint of lime so well. Mrs. Renfro’s mango habanero is a go-to. I recently used a tequila lime tomato salsa with the red wine vinegar substitute, which was delightful. And I just purchased Paul Newman’s tomato salsa with pineapple that I’m excited to try.
**Note that some black bean and corn salsas may not be saucy enough for this recipe. I’d sooner stick with a tomato-based salsa and add some corn and black beans.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and they make a great bowl-type meal. I often break up the fish and serve the saucy mixture over rice, sometimes including black beans, fresh greens, and/or corn, and then top with chopped avocado and a few crumbled tortilla chips.