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Baked Snapper & Tropical Salsa

Baked Snapper & Tropical Salsa recipe
photo by:kraft
Fish fillets are placed over fresh spinach leaves, topped with a zesty tomato, mango and pineapple salsa then baked for a light and delicious entrée.
time
prep:
10 min
total:
25 min
servings
total:
4 servings
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posted:
12/28/2005
I didn't like the salsa with the fish AT ALL.
posted:
9/28/2004
This is a great salsa for any type of grilled fish. We particularly enjoyed it with both the suggested snapper and mahi-mahi.
posted:
2/25/2004
Oh My Gosh....it's like dying and going straight to a tropical paradise!!! We loved this dish. What a contrast too, salsa with pineapple & mango...who knew?!? I did use canned tropical fruit rather than mango since mangos are hard to come by in my area. I also used another type of mild fish rather than red snapper. I served our fish over rice with a side of orange glazed brussel sprouts. My husband's co-workers actually asked him if he was eating left-overs from a restaurant. Next time I will marinate the dish in the frig. after all the ingredients are added, to allow the fish to soak in the flavors. My husband said it tasted even better the next day. I'm not a big fish eater, but this this dish could be added to my menu every week!!!
posted:
4/13/2003
Excellent- even the kids like it! Quick, easy and delicious.
posted:
12/3/2002
posted:
10/30/2002
posted:
10/29/2002
It has all the ingredients that I want with my baked snapper. I will try the recipe.
posted:
10/27/2002
sounds great, can't wait to try it
posted:
10/27/2002
The salsa has a little too much tomate for me.
posted:
10/26/2002
This dish is absolutely fresh and low calorie.
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