Crispy Baked Fish with Tropical Salsa

FISH:
3 tablespoons butter or margarine
2/3 cup Bisquick® mix
1/4 cup yellow cornmeal
1 teaspoon chili powder
1 1/4 teaspoons salt
1 lb orange roughy or other white fish fillets
1 egg, beaten

FRUIT SALSA:
1 can (8 oz) pineapple chunks, drained
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 kiwifruit, peeled, chopped
1 mango or papaya, cut lengthwise in half, pitted and chopped
1 jalapeño chile, seeded, finely chopped

Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.

Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork. Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish. (recipe and picture from bettycrocker.com)