Snapper with Cilantro Sauce

3 cups loosely packed fresh cilantro leaves
1/4 cup water
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/4 tsp. grated lime zest
1 serrano pepper, seeded and minced
1/4 tsp. salt
4, 6 oz. red snapper fillets, skinned

Preheat oven to 400 degrees. To make cilantro sauce, puree cilantro,
water, oil, lime juice, lime zest, serrano pepper and salt in a blender.
Spray four 12-inch squares of foil with olive oil nonstick spray. Place a
fillet on the center of each piece; spread each with one-quarter of the
cilantro sauce (about 2 tablespoons). Fold each piece of foil into a
packet, making a tight seal allowing room for the packets to expand.
Transfer the packets to a baking sheet. Bake until snapper is just opaque
in the center, 13 to 15 minutes. Open packets carefully when testing for
doneness, as steam will escape.
Makes 4 servings.
Calories 200, Fat 6 g, Carbs 1 g, Sodium 224 mg, Fiber 0 g.
Points 4.


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