Snapper Pouches with Ginger  and Lime

Snapper Pouches with Ginger and Lime

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 25 min

Ingredients

  • 4 red snapper fillets or halibut fillets (about 5 oz. ea.)
  • 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

Directions

  1. Preheat oven to 400°.
  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 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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 210
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 220 mg
Total Carbs 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 29 g
Calcium 4 %
Iron 2 %
Vitamin C 50 %
Vitamin A 25 %
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