Mexican Baked Fish with Salsa and Red Jalapeno Dressing

1 1/2 pounds cod, snapper, sea bass or other white fish
1 cup Cantina or Five Roasted Pepper Salsa
1 cup shredded Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado – peeled, pitted and sliced
¼ cup Chef Fearing’s Red Jalapeno Dressing

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels.
Lay fillets side by side in the prepared baking dish.
Heat for 5 to 8 minutes or until outside is lightly cooked and no longer appears raw.
Remove from oven and pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
Bake, uncovered, in the preheated oven for 10 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and Red Jalapeno Dressing.