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Snapper Pouches with Ginger and Lime
Makes 4 servings
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Ingredients
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4
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red snapper or halibut fillets (about 5 ounces each)
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8
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tablespoons finely chopped red bell pepper
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Pinch each salt and ground black pepper
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4
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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8
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teaspoons lime juice
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2
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teaspoons chopped fresh ginger or 1/2 teaspoon ground ginger
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Preheat oven to 400°F. On four 12×18-inch pieces of heavy-duty aluminum foil, place 1 fillet skin side down, then sprinkle each with 2 tablespoons red pepper. Season each with salt and pepper. Evenly top with 4 tablespoons I Can't Believe It's Not Butter!® Spread, lime juice and ginger. Fold foil, sealing edges airtight with double fold.
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On large baking sheet, arrange pouches. Bake 25 minutes or until fish flakes when tested with fork.
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© Unilever
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Click here for printable version