Snapper with tomato-chipotle sauce
Uncooked red onion(s)
1 medium, thinly sliced
1 medium clove(s), minced
Fresh cherry tomato(es)
1½ cup(s), halved
Canned chipotle peppers in adobo sauce
1 item(s), minced
Uncooked snapper fillet(s)
24 oz, 4 (6-ounce) skinless fillets
¼ tsp, freshly ground
4 sprig(s), chopped fresh
1 item(s), cut into wedges
- 1 Preheat oven to 350°F. Spray 7 x 11-inch baking dish with nonstick spray.
- 2 To make sauce, heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes, chipotle en adobo, and 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 2 minutes. Remove from heat.
- 3 Sprinkle snapper with remaining 1/2 teaspoon salt and the pepper. Place snapper in baking dish in single layer; top evenly with sauce. Cover with foil. Bake until fillets are just opaque in center, about 25 minutes. Divide fish and sauce among 4 plates. Sprinkle with cilantro and serve with lime wedges.
- Serving size: (1 fillet and scant 1/4 cup sauce)