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.
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
1 tablespoon butter, softened
1 canned chipotle chile in adobo sauce, finely minced
How to Make It
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.
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