Chili-Rubbed Snapper

Garlic powder is an extremely convenient ingredient for use in dry rubs. If you were to use chopped fresh garlic on the surface of this baked fish, you would run the risk of burning the garlic. Serve the fish with any of the salsas in the pantry section.

1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 skinless red snapper fillets (4 ounces each)
1 large egg white lightly beaten with 1 tablespoon water
2/3 cup yellow cornmeal
1 tablespoon olive oil
4 lemon wedges

1 Preheat the oven to 450°F. In a small bowl or cup, mix the chili powder, garlic powder, salt, and pepper. Rub the spice mixture evenly into both sides of the red snapper.
2 Place the beaten egg white in a shallow bowl or pie plate. Place the cornmeal in another shallow bowl or pie plate.
3 Spray the baking sheet with nonstick cooking spray. One fillet at a time, dip the fish in the egg-white mixture and then dredge in the cornmeal, pressing the cornmeal into the surface. Arrange the fish in a single layer on the baking sheet.
4 Drizzle the fish with the oil and bake until it is light golden brown and just flakes when tested with a fork, about 7 minutes. Serve with lemon wedges.

Makes 4 servings.
Per serving: 234 calories, 5.4g total fat (0.9g saturated), 42mg cholesterol, 2g dietary fiber, 18g carbohydrate, 26g protein, 239mg sodium.