Crispy Baked Fish With Tropical Salsa Recipe

Ingredients

• 3 tbsp (45 mL) canola oil
• 2/3 cup (150 mL) BISQUICK* mix
• 1/4 cup (50 mL) cornmeal
• 1 tsp (5 mL) chili powder
• 1/4 tsp (1 mL) salt
• 1 lb (500 g) orange roughy, tilapia or other fish fillets
• 1 egg, beaten
• 1 can (8 oz/227 mL) pineapple tidbits, drained
• 1 tbsp (15 mL) finely chopped red onion
• 1 tbsp (15 mL) chopped fresh cilantro
• 1 tbsp (15 mL) lime juice
• 1 kiwifruit, peeled, chopped
• 1 mango or papaya, cut lengthwise in half, pitted, chopped
• 1 jalapeno pepper, seeded, finely chopped