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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