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
1 Tbsp. butter, softened
1 canned chipotle chile in adobo sauce, finely minced
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
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.
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.