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Baked Snapper with Chipotle Butter

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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.

Calories:203 (24% from fat)
Fat:5.4g (sat 2.3g,mono 1.3g,poly 0.9g)
Protein:35.2g
Carbohydrate:1.6g
Fiber:0.4g
Cholesterol:71mg
Iron:0.5mg
Sodium:317mg
Calcium:63mg

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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

Details

Servings 4

Preparation

Step 1

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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