Baked Snapper & Tropical Salsa

• 1/4 cup salsa
• 1/4 cup canned pineapple tidbits (drained)
• 1/4 medium firm ripe mango, peeled, pitted and chopped
• 1 tsp. olive oil
• 1-1/2 cup torn spinach leaves
• 5 oz. red snapper fillets
• 1/2 cup instant brown rice, uncooked
• 2 tsp. PLANTERS Sliced Almonds, toasted
• 2 SNACKWELL'S Sugar Free Shortbread Cookie

1. Mix salsa, pineapple and mango.
2. Wash and dry spinach leaves thoroughly.
3. Spread olive oil in the bottom of a baking dish.
4. Place spinach evenly in baking dish; top with fillet.
5. Spoon 2 Tbsp.
6. of the salsa mixture over the fillet; cover with foil.
7. Set remaining salsa mixture aside for serving with fish.
8. Bake at 450° F for 15 minutes or until fish flakes easily with fork.
9. Serve with cooked brown rice and remaining salsa mixture.
10. Garnish with toasted almonds.
11. Enjoy cookies for dessert.

salsa, pineapple tidbits, firm ripe mango, olive oil, torn spinach leaves, red snapper, instant brown rice, s sugar

Taken from www.kraftrecipes.com/recipes/baked-snapper-tropical-salsa-64753.aspx (may not work)