Usually, I do not have snapper fillets just laying around the house, but a couple of weeks ago, at the "gentle" urging of my trainer, I bought some frozen snapper fillets with the intention of eating them when I was flying solo for dinner. Honestly (and strangely?) I have never prepared snapper and don't have a strong recollection of ordering it in restaurants (and I do go out pretty regularly), so I wasn't sure how it would taste - my trainer promised it pretty much "tastes like chicken" so, OK, I went with it.
Snapper, since I assume you are wondering, is high in protein and omega-3 fatty acids, and low in saturated fat. I guess it isn't always the best choice when it comes to sustainable harvesting, so my bad. (I am not an expert - just relaying information I found online.)
Baked Snapper with Chipotle Butter
Source: Cooking Light, May 2003
- 1/2 tsp ground cumin (used 1 tsp)
- 1/2 tsp paprika (used 1 tsp)
- 1/4 tsp salt (skip)
- 1/8 tsp pepper (skip)
- 4 6-oz snapper or other firm whitefish fillets
- Cooking spray
- 1 tbsp butter, softened
- 1 canned chipotle chile in adobo sauce, minced (I just used some sauce)
- Lemon wedge (skip)
- Preheat oven to 400 degrees.
- Combine the 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 the butter and chile. Spread butter mixture evenly over fish. Serve with lemon wedges.
Per serving: 203 calories; 5.4g fat (sat: 2.3g, mono: 1.3g; poly: 0.9g); protein: 35.2g; choles: 71mg; sodium: 317mg; carbs: 1.6g
Source: Health magazine, September 2002
- 1/2 tsp salt (skip)
- 1 c. frozen shelled edamame, thawed
- 3/4 c. uncooked couscous (I use whole wheat)
- 1.5 tsp fresh minced parsley (skip - didn't have any)
- 1/2 tsp grated lemon rind (skip)
- 1 tbsp lemon juice
- 1/8 tsp pepper
- Bring 1 cup of water and salt to a boil in a medium saucepan. Add the edamame, and cook 30 seconds. Stir in the couscous and remaining ingredients. Remove the mixture from the heat, cover it tightly and let it stand for 5 minutes. Fluff with a fork before serving.
Per serving: 218 calories; 5g fat (sat 1g; mono 1g; poly 2g); choles: 0mg; sodium: 306mg; protein: 13g; fiber: 4g
Full disclosure - I only had two fillets, so the kid ate panko crusted halibut that I also had on hand. He loved it. He did not love the edamame couscous. The hubs really liked the snapper, and I did too, even though it didn't really taste like chicken to me (sorry MV!). The chipotle butter added a nice little kick - even when used sparingly. We both liked the edamame couscous.
At the suggestion of my brillz and bubbly pal HK, I am now going to incorporate a ranking/sorting system with each of the recipes. Of course, because my technical skills are sometimes challenged, bear with me as I continue to refine this.
One Fork: Not good, would not make again
Two Forks: So-so, only worth the effort if particularly motivated
Three Forks: Very good, but not top of the pops
Four Forks: Outstanding
Baked Snapper with Chipotle Butter: Three Forks
|Holy half-cup serving!|