Baked Snapper with Chipotle Butter



1/2 tsp. ground cumin



1/2 tsp. paprika



1/4 tsp. salt



1/8 tsp. black pepper



4 (6-oz.) red snapper or other firm whitefish fillets



Cooking spray



1 Tbsp. butter, softened



1 canned chipotle chile in adobo sauce, finely minced



Lemon wedges



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. Makes 4 servings.



Red Snapper A L'Orange



1 1/2 lbs. red snapper fillets, cut into 6 serving pieces



Freshly ground black pepper, to taste



3-4 Tbsp. fresh orange juice



2-3 tsp. grated orange zest



3 Tbsp. oil



Nutmeg



Combine pepper, juice, rind, and oil.



Place fish in single layer in an oiled oven ready dish. Pour sauce on top. Sprinkle with nutmeg.



Bake at 350 for 20-30 minutes or until fish is cooked. Makes 6 ingredients.



Snapper Almondine



4 (6-oz.) snapper fillets



2 tsp. cayenne pepper



Salt, to taste



Ground black pepper, to taste



1 cup rice flour



1/4 cup butter



1/2 cup sliced almonds



1/4 cup lemon juice



1/4 tsp. flat leaf parsley, chopped, optional



Parsley sprigs for garnish, optional



Sprinkle fillets with seasonings then dredge in flour. Melt butter in shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through.



Remove fillets from skillet and keep warm. Add almonds to butter in the skillet; cook until almonds are browned. Stir in lemon juice and parsley. Spoon sauce over cooked fillets and garnish with fresh parsley. Makes 4 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.