South-of-the-Border Snapper

• 4 (4 oz. each) fresh
• frozen red snapper, orange roughy, sole
• 2 inch thick
• 1/2 cup bottled chunky salsa
• 1/4 cup shredded Monterey Jack and/or cheddar cheese

1. Thaw fish if frozen.
2. Rinse fish; pat dry with paper towels.
3. Arrange fish in a 2-quart rectangular dish.
4. Tuck under any thin edges.
5. Spoon salsa over fish; sprinkle with cheese.
6. Bake in a 425 degree oven about 15 minutes or until fish flakes easily when tested with a fork.

fresh, frozen red snapper, chunky salsa, shredded monterey

Taken from www.foodgeeks.com/recipes/21011 (may not work)