Photo: Karry Hosford
Recipe from Cooking Light

Chipotle peppers add a smoky, spicy note to the butter topping. For a cooling side salad, toss diced cucumbers and tomatoes with reduced-fat sour cream.

Ingredients

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (6-ounce) red snapper or other firm whitefish fillets
  • Cooking spray
  • 1 tablespoon butter, softened
  • 1 canned chipotle chile in adobo sauce, finely minced
  • Lemon wedges

Preparation

  1. Preheat oven to 400°.
  2. Combine first 4 ingredients; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork.
  3. While fish bakes, combine butter and chile. Spread butter mixture evenly over fish. Serve with lemon wedges.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nancy Hughes,
May 2003

Nutritional Information

  • Calories: 203
  • Calories from fat: 24%
  • Fat: 5.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 35.2g
  • Carbohydrate: 1.6g
  • Fiber: 0.4g
  • Cholesterol: 71mg
  • Iron: 0.5mg
  • Sodium: 317mg
  • Calcium: 63mg