A co-worker of my brother's recently went on a deep sea fishing excursion and gifted my little brother with some of his catch from the trip. Since my brother doesn't cook, we ended up as the lucky recipients. I wanted to find a great recipe to use the fish in and I thought this one sounded very unique. The cumin and the chipotle were both very potent flavors, and although this preparation was tasty I think it would have benefited a less fresh fish. The red snapper we were given was so fresh that we should have done something more simple with the filets that would have highlighted the freshness. I would definitely make this recipe again using store bought fish though. It was very tasty and super easy!
Baked Red Snapper with Chipotle Butter
Adapted from Cooking Light May 2003
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (6-ounce) red snapper filets
- Cooking spray
- 2 tablespoon butter, softened
- 1 canned chipotle chile in adobo sauce, finely minced
- Lemon wedges
Preparation1. Clean the fish and cut into filets. (This was partially done by the fishermen and finished by my husband. Forrest said it would have been a lot easier had he not had been using a bread knife!)
2. Preheat oven to 400°.
3. Combine first 4 ingredients;
sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 12 minutes or until fish flakes easily when tested with a fork.
4. While fish bakes, combine butter and chile.
Spread butter mixture evenly over fish. Serve with lemon wedges.
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