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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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.
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