Yield
4 servings (serving size: 1 snapper fillet)

Chipotle peppers add a smoky, spicy note to the butter topping. For a cooling side salad, toss diced cucumbers and tomatoes with reduced-fat sour cream.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 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.

Step 3

While fish bakes, combine butter and chile. Spread butter mixture evenly over fish. Serve with lemon wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Tasty

tara31
August 16, 2017
Very easy and good for when you only have pantry ingredients. Cook time for the snapper was definitely only 12 minutes, not 15. 

cheeapet99's Review

annabanana177
January 31, 2010
We made this recipe using tilapia and adding a bit of garlic powder to the rub. We also added a tablespoon of honey to the chipotle butter. Not bad at all, but a little on the spicy side. We rounded out this meal with sauteed spinach with garlic and some roasted potatoes. We'd make this one again.

mandofan's Review

nkgler
September 11, 2012
Excellent and easy. I used mahi and it was great.

nkgler's Review

gastrocari
December 16, 2010
Okay, so this was one of my favorite recipes I've ever made. I used tilapia instead of snapper (because that was what was available) and only cooked it for about 12 minutes. The seasoning and butter together were perfect. I served it with a simple mushroom risoto and green beans. I will make this over and over again!

tara31's Review

karen271
November 05, 2011
This is fabulous and a great way to make snapper! We added more chipotle and threw in some minced habanero from the garden to spice things up. Served with Riversong Giddy-Up Grits and Cauliflower Gratin with Queso Cotija.

lwright's Review

cheeapet99
March 12, 2009
Hubby and I loved this recipe. The ony change I made was I used a little garlic powder to the spice mixture. I would make this for guest because it is quick and easy. One would be able to spend more time with your guest. Served with asparagus and baked potato. I used Talapia. Could not find Snapper.

annabanana177's Review

mandofan
July 22, 2009
Didn't need to cook it for 15 minutes, maybe 12. Great with a baked potato and asparagus.

jodioschmidt's Review

lwright
June 15, 2014
I usually make this with cod. Honestly any mild white fish will do because it is all about the chipotle butter and the rub. We make this all the time

karen271's Review

jodioschmidt
July 15, 2012
My husband and I really like this recipe! I made it as written, however I did use the whole recipe on just two 8 oz. red snapper filets as we like spice. This recipe is so easy and delivers a lot of flavor! We had it last weekend, I saved it straight away, and we are having it again this wknd. Highly recommend!