South-of-the-Border Snapper


prep 0:05       total 0:20


4 servings



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


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".

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