Salsa Snapper

Yield: 4 servings

Exchanges per serving:
4 Very Lean Meat
1 Starch
1 Vegetable

Per serving:
Calories 240
Carbohydrate 19.8g
Protein 34.5g
Fat 3.0g
Cholesterol 54mg
Fiber 3.5g
Sodium 288mg


3 medium ears fresh corn
Vegetable cooking spray
1 cup seeded, chopped tomato
½ cup chopped purple onion
½ cup minced fresh cilantro
1 tablespoon lime juice
½ teaspoon hot sauce
1 4 ½-ounce can chopped green chiles
4 4-ounce red snapper fillets
½ cup plain nonfat yogurt
½ teaspoon garlic powder
¼ teaspoon salt


1. Remove husks and silks from corn. Coat 3 large pieces of heavy-duty aluminum foil with cooking spray. Wrap each ear in a piece of foil. Twist foil at each end. Bake at 500 degrees F for 20 minutes. Remove from oven, and let cool slightly.

2. Cut corn from cobs, and place corn in medium bowl. Add tomato and next 5 ingredients; stir well.

3. Place 1 fish fillet on each of 4 additional large pieces of heavy-duty foil coated with cooking spray. Combine yogurt, garlic powder, and salt; spread evenly on both sides of fillets. Let stand 15 minutes.

4. Spoon corn mixture evenly onto fillets. Wrap each fillet securely, sealing edges. Bake at 450 degrees F for 20 to 25 minutes or until fish flakes easily when tested with a fork. To serve, remove from foil, and transfer to serving plates.


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