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Salsa Snapper

Yield 4 servings.

Ingredients

  • 3 medium ears fresh corn
  • Vegetable cooking spray
  • 1 cup seeded, chopped tomato
  • 1/2 cup chopped purple onion
  • 3/4 cup minced fresh cilantro, divided
  • 1 tablespoon lime juice
  • 1/2 teaspoon hot sauce
  • 1 (4-ounce) can chopped green chiles
  • 4 (4-ounce) red snapper fillets
  • 1/2 cup plain nonfat yogurt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Lime slices (optional)

Nutrition Information

  • calories 240
  • caloriesfromfat 11 %
  • fat 3 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 1.1 g
  • protein 34.6 g
  • carbohydrate 19.8 g
  • fiber 0.0 g
  • cholesterol 54 mg
  • iron 0.0 mg
  • sodium 366 mg
  • calcium 0.0 mg

How to Make It

  1. Remove husks and silks from corn. Coat 3 large pieces of heavy-duty aluminum foil with cooking spray. Wrap each ear in a piece of foil. Twist foil at each end. Bake at 500° for 20 minutes. Remove from oven and let cool slightly. Cut corn from cob, and place in a medium bowl. Add tomato, onion, 1/2 cup cilantro, and next 3 ingredients; stir well.

  2. Place 1 fish fillet on each of 4 additional large pieces of heavy-duty aluminum foil coated with cooking spray. Combine yogurt, garlic powder, and salt; spread evenly on both sides of fillets. Let stand 15 minutes.

  3. Spoon corn mixture evenly onto fillets. Wrap each fillet securely, sealing edges. Bake at 450° for 20 to 25 minutes. Unwrap fillets; sprinkle with remaining 1/4 cup cilantro. Serve with lime slices, if desired.

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