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Spiced Halibut With Chipotle Butter
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5:30 Challenge / 5 ingredients / 30 minutes
At a recent Food & Drink meeting, we were talking about easy toppings that can be used to spice up fish. Coincidentally, that day a recipe popped up in my e-mail from MyRecipes.com, a great online site, which includes yummy dishes from Cooking Light, Health and other magazines.
The recipe featured fish fillets coated with a spice rub, and for an extra kick, topped with chipotle butter. Interestingly, the recipe was more than five years old. It just shows that good flavors never go out of style. Canned chipotle peppers in adobo sauce are smoked dried jalapeños in a spicy red sauce. Inevitably, a recipe uses only a couple of canned chipotles, so I freeze the rest in ice cube trays with some of the sauce for use later. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 (4-ounce) halibut, red snapper or other firm whitefish fillets
1 tablespoon butter, softened
1 to 2 canned chipotle chiles in adobo sauce, finely minced
Instructions:
Preheat oven to 400 degrees.
In a bowl, combine cumin, paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Rub into the fish. Transfer to a baking sheet coated with cooking spray. Bake for 15 minutes or until fish flakes easily when tested with a fork.
Meanwhile, combine butter and chile. When fish has cooked, transfer to serving plate and spread butter mixture evenly over fish. Serve with lemon wedges. -- Adapted from Cooking Light (May 2003)
In a bowl, combine cumin, paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Rub into the fish. Transfer to a baking sheet coated with cooking spray. Bake for 15 minutes or until fish flakes easily when tested with a fork.
Meanwhile, combine butter and chile. When fish has cooked, transfer to serving plate and spread butter mixture evenly over fish. Serve with lemon wedges. -- Adapted from Cooking Light (May 2003)
Notes:
To make the meal: mixed steamed vegetables and buttered pasta
Nutrition:
Per serving: 152 calories (percent of calories from fat, 34), 24 grams protein, trace carbohydrates, trace fiber, 6 grams fat (2 grams saturated), 44 milligrams cholesterol, 114 milligrams sodium.
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