Salsa Snapper

Ingredients

• 4 ounce chiles green chopped canned
• 3 medium ears corn fresh
• 0.8 cup cilantro leaves fresh divided minced
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon hot sauce 
• 1 tablespoon juice of lime 
• 0.5 cup nonfat yogurt plain
• 0.5 cup purple onion chopped
• 16 ounce snapper fillets red
• 0.3 teaspoon salt 
• 1 cup tomatoes seeded chopped

Equipment

• bowl
• oven
• aluminum foil

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.
2. Bake at 500 for 20 minutes.
3. Remove from oven and let cool slightly.
4. Cut corn from cob, and place in a medium bowl.
5. Add tomato, onion, 1/2 cup cilantro, and next 3 ingredients; stir well.
6. Place 1 fish fillet on each of 4 additional large pieces of heavy-duty aluminum foil coated with cooking spray.
7. Combine yogurt, garlic powder, and salt; spread evenly on both sides of fillets.
8. Let stand 15 minutes.
9. Spoon corn mixture evenly onto fillets. Wrap each fillet securely, sealing edges.
10. Bake at 450 for 20 to 25 minutes. Unwrap fillets; sprinkle with remaining 1/4 cup cilantro.
11. Serve with lime slices, if desired.