1 cup Original Bisquick® mix
1/2 to 1 teaspoon salt, if desired
1 teaspoon smoked Spanish paprika
1/2 to 1 teaspoon chipotle chile powder
1/2 teaspoon lemon-pepper seasoning
1/2 cup evaporated milk or 2 egg whites mixed with 2 teaspoons water
6 tilapia fillets (1 1/2 lb)
4 slices smoked thick-sliced bacon, crisply cooked, crumbled
2 avocados, pitted, peeled and chopped
2 cups diced seeded tomatoes (about 2 large)
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray.
2. In shallow dish, mix Bisquick mix, salt, paprika, chile powder and lemon-pepper seasoning. In another shallow dish, place evaporated milk. Dip fillets in milk, then coat with seasoned Bisquick mixture (discard any remaining mixture). Place fillets in baking dish. Spray tops of fillets with cooking spray to moisten.
3. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Meanwhile, in large bowl, mix all salsa ingredients. Let stand 10 to 15 minutes. Stir well; taste and adjust seasoning as needed.
4. To serve, place fish on warm plates and top each fillet with 1/2 cup of salsa.
Recipe shared from: http://www.bettycrocker.com/recipes/sassy-fish-bake-with-tomato-bacon-avocado-salsa/aa4653d2-b053-432c-87b3-21f5cf51e468