Salsa Snapper

Name: Salsa Snapper
Ingredients: 3 medium ears fresh corn; Vegetable cooking spray; 1 cup seeded, chopped tomato; 1/2 cup chopped purple onion; 3/4 cup minced fresh cilantro, divided; 1 tablespoon lime juice; 1/2 teaspoon hot sauce; 1 (4-ounce) can chopped green chiles; 4 (4-ounce) red snapper fillets; 1/2 cup plain nonfat yogurt; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; Lime slices (optional)

13 ingredients

3 steps

Ingredients

3 medium ears fresh corn
Vegetable cooking spray
1 cup seeded, chopped tomato
1/2 cup chopped purple onion
3/4 cup minced fresh cilantro, divided
1 tablespoon lime juice
1/2 teaspoon hot sauce
1 (4-ounce) can chopped green chiles
4 (4-ounce) red snapper fillets
1/2 cup plain nonfat yogurt
1/2 teaspoon garlic powder
1/4 teaspoon salt
Lime slices (optional)

Directions

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° for 20 minutes. Remove from oven and let cool slightly. Cut corn from cob, and place in a medium bowl. Add tomato, onion, 1/2 cup cilantro, and next 3 ingredients; stir well.
2

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

Spoon corn mixture evenly onto fillets. Wrap each fillet securely, sealing edges. Bake at 450° for 20 to 25 minutes. Unwrap fillets; sprinkle with remaining 1/4 cup cilantro. Serve with lime slices, if desired.