1 tablespoon olive oil

4 fish fillets (cod, tilapia or salmon)

1 jar (16 ounces) pineapple mango chipotle salsa

4 cups hot cooked instant white rice

Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish.

Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.