1 tbsp canola oil
4 boneless skinless cod fillet portions, each about 6 oz.
1 sweet red pepper, diced
1 12 oz. can corn, drained
1 14 oz. can black beans, rinsed and drained
1¼ cups Newman’s Own® Mango Salsa
Heat half of oil over medium heat in large non-stick frying pan. Cook fish fillets for 8 minutes, turning once, or until just cooked through. Transfer to plate; tent with foil to hold warm.
Wipe pan out with paper towel. Heat remaining oil in pan over medium-high heat. Cook red peppers, stirring, for 2 minutes or until tender-crisp. Add corn and beans; cook for 2 minutes longer or until heated through.
Divide mixture among four dinner plates. Add salsa to same frying pan; return pan to same burner. Top each mound of bean mixture with a fish fillet, spoon warmed salsa over and serve immediately. Garnish with thinly sliced green onions, if desired.