Fishing Friend

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

 

Ingredients

• 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

Preparation

1.  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.



Click Here for My Adapted Printable Recipe