BAKED SNAPPER & TROPICAL SALSA

Baked Snapper & Tropical Salsa image

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.

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 5

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 200, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 40 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g