South-of-the-Border Snapper
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Time
prep 0:05
total 0:20
Ingredients
| 4 (4 oz. each) | fresh or | | frozen red snapper, orange roughy, sole or | | 2 | inch thick | | 1/2 cup | bottled chunky salsa | | 1/4 cup | shredded Monterey Jack and/or cheddar cheese |
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Instructions
Thaw fish if frozen. Rinse fish; pat dry with paper towels. Arrange fish in a 2-quart rectangular dish. Tuck under any thin edges. Spoon salsa over fish; sprinkle with cheese. Bake in a 425 degree oven about 15 minutes or until fish flakes easily when tested with a fork.
Author's Comments
Recipe found in Better Homes and Gardens "8 Grams or Less Low-Carb Recipes".
Similar Recipes
main courses, red snapper, seafood