Snapper Pouches With Ginger and Lime

Snapper Pouches With Ginger and Lime

Prep Time: 10 min

Cook Time: 25 min

Recommended

4 red snapper fillets (or halibut fillets) about 5 oz. each
1/2 cup red bell pepper
pinch salt
pinch ground black pepper
4 tbsp I Can't Believe It's Not Butter!® Spread
3 tbsp lime juice
2 tsp finely grated fresh ginger (or 1/2 tsp. ground ginger)

1. Preheat oven to 400 degrees.

 

2. Place fillets skin side down on four separate 12-x-18-inch pieces of heavy-duty aluminum foil, then sprinkle each with 2 tablespoons of red bell pepper. Season each with salt and pepper. Evenly top with I Can't Believe It's Not Butter!® Spread, lime juice, and ginger. Fold foil, sealing edges airtight with double fold.

 

3. Arrange pouches on large baking sheet. Bake 25 minutes or until fish flakes with a fork.

 

Brought to you by I Can't Believe It's Not Butter!®

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