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Main dishes

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.
10 min
25 min
4 servings
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what you need

cup  TACO BELL® Thick & Chunky Salsa
can  (8 oz.) pineapple tidbits, drained
medium  firm ripe mango, peeled, pitted and chopped
cups  torn spinach leaves, washed, well dried
 red snapper fillets (4 oz. each)

Make It

MIX salsa, pineapple and mango.

PLACE spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.

BAKE at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

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Kraft Kitchens Tips

Serving Suggestion
Serve with cooked brown rice.
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