Baked Snapper & Tropical Salsa


From Giant Eagle By Kraft


  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1 can pineapple tidbits
  • 1 medium mango
  • 6 cups spinach leaves
  • 4 red snapper

Recipe Directions:

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.