Baked Snapper with Chipotle Butter

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.

Yield: 4 servings (serving size: 1 snapper fillet)

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.

Nutritional Information

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