PREPARATION
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.
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.
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.
To serve, arrange fillets over warm salsa. Garnish, if desired, with additional chopped cilantro.
