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Southwest Snapper

Healthycooking's picture
  Red snapper/Scrod / halibut fillets 1 Pound
  Salt To Taste
  Picante sauce 1⁄2 Cup (8 tbs) (Pace Brand)
  Tomato 1 Medium, chopped
  Sliced green onions 1⁄4 Cup (4 tbs) (With Tops)
  Chopped cilantro/Parsley 1⁄4 Cup (4 tbs)
  Ripe olives 1⁄4 Cup (4 tbs), sliced

Place fish in shallow baking dish.
Sprinkle with salt and pepper to taste.
Cover; bake at 400°F or until fish just flakes when tested with fork
Pour off juices.
Spoon 1/2 cup Pace® Picante Sauce evenly over fish; top with tomato and green onions.
Bake, uncovered, until heated through, about 5 minutes.
Sprinkle with cilantro and olives.

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