Snapper with tomato-chipotle sauce
1
Points®
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
Red onion
1 medium, thinly sliced
Garlic
1 clove(s), minced
Cherry tomatoes
1½ cup(s), halved
Canned chipotle peppers in adobo sauce
1 item(s), minced
Table salt
¾ tsp
Uncooked snapper
24 oz, 4 (6-ounce) skinless fillets
Black pepper
¼ tsp, freshly ground
Cilantro
4 sprig(s), chopped fresh
Lime
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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