Snapper Pouches With Ginger & Lime

Ingredients

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

Directions

1. Preheat oven to 400°.
2. Place 1 fillet skin side down on four 12- x 18-inch pieces of heavy-duty aluminum foil, then sprinkle each with 2 tablespoons red 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.