Golden Crusted Fish Fillets With Warm Corn & Tomato Salsa

Ingredients:

• 1/2 cup all-purpose flour
• 1 tsp. salt
• 2 large eggs, slightly beaten with 2 Tbsp. water
• 5 cups corn flakes, lightly crushed (about 8 oz.)
• 6 grouper, halibut or firm white fish fillets (about 5 oz. ea.)
• 12 Tbsp. Country Crock® Spread
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 2 cups fresh or frozen corn kernels
• 1 Knorr® Chicken flavor Bouillon Cube, prepared with 1 cup water
• 2 large tomatoes, seeded and chopped
• 1/2 cup finely chopped fresh cilantro
• 2 tsp. hot green pepper sauce

Directions:

1. In shallow dish, combine flour with 1/2 teaspoon salt. In medium bowl, egg combine mixture with remaining 1/2 teaspoon salt. In another bowl, place crushed corn flakes. Dip fillets in flour, then egg mixture, then crushed corn flakes; set aside.
2. In 12-inch nonstick skillet, melt 4 tablespoons Country Crock® Spread over medium-high heat and cook onion, stirring occasionally, 4 minutes. Stir in garlic and cook 30 seconds. Stir in corn and cook, stirring occasionally, 2 minutes. Stir in prepared chicken broth and tomatoes. Simmer uncovered, stirring occasionally, 5 minutes. Stir in cilantro and hot sauce. Remove salsa to serving platter and set aside.
3. In another 12-inch skillet, melt 4 tablespoons Spread over medium-high heat and cook three fillets 5 minutes or until golden brown and fish flakes, turning once. Remove to baking sheet and keep warm. Wipe skillet clean; repeat with remaining 4 tablespoons Spread and fillets.
4. To serve, arrange fillets over warm salsa. Garnish, if desired, with additional chopped cilantro.