Baked Snapper with Chipotle Butter

Baked Snapper with Chipotle Butter Recipe
Photo: Karry Hosford
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.
5

Outstanding

Yield:

4 servings (serving size: 1 snapper fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 24 %
Fat 5.4 g
Satfat 2.3 g
Monofat 1.3 g
Polyfat 0.9 g
Protein 35.2 g
Carbohydrate 1.6 g
Fiber 0.4 g
Cholesterol 71 mg
Iron 0.5 mg
Sodium 317 mg
Calcium 63 mg

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

Preheat oven to 400°.

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.

While fish bakes, combine butter and chile. Spread butter mixture evenly over fish. Serve with lemon wedges.

Note:

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
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