Snapper with tomato-chipotle sauce

1
Total Time
42 min
Prep
10 min
Cook
32 min
Serves
4
Difficulty
Easy
A quick, flavor-packed sauce made with red onion, cherry tomatoes, and chipotles seasons baked fish fillets in this weeknight dinner. Toss a salad and set the table and dinner is done.

Ingredients

cooking spray

2 spray(s)

olive oil

2 tsp

uncooked red onion(s)

1 medium, thinly sliced

garlic clove(s)

1 medium clove(s), minced

fresh cherry tomato(es)

1½ cup(s), halved

canned chipotle peppers in adobo sauce

1 item(s), minced

table salt

¾ tsp

uncooked snapper fillet(s)

24 oz, 4 (6-ounce) skinless fillets

black pepper

¼ tsp, freshly ground

cilantro

4 sprig(s), chopped fresh

fresh lime(s)

1 item(s), cut into wedges

Instructions

  1. 1 Preheat oven to 350°F. Spray 7 x 11-inch baking dish with nonstick spray.
  2. 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. 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.
  4. Serving size: (1 fillet and scant 1/4 cup sauce)

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