- 1 cup Salsa
- 1 can (8 oz.) pineapple tidbits, drained
- 1 medium firm ripe mango, peeled, pitted and chopped
- 6 cups torn spinach leaves, washed, well dried
- 4 red snapper fillets (4 oz. each)
MIX salsa, pineapple and mango.
PLACE spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
BAKE at 450F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.
Serve with cooked brown rice.