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


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.