Recently my wife and I have joined the chipotle craze, and have taken to seasoning our dishes with this remarkable jalapeño pepper instead of the more traditional black pepper. As you probably already know, the chipotle is merely a jalapeño left in the field after the initial harvest. As they dry, they naturally begin to turn red. Farmers leave them on the vine for as long as possible and once they have dried sufficiently they are harvested and made into chipotles.

Chipotle isn’t the only ingredient but its kick makes it a star. The second ingredient needed for a fabulous fish feast is lemon juice. Whether freshly squeezed, or squeezed from a bottle, as long as it is a quality lemon juice a tablespoon of so will suffice. Salt should be added for more taste.

And now the star – fish! The only real difference between the frozen fish preparation and the fresh fish prep is the length of cooking time.

Prep Time: 1 minutes

Cook Time: 9-14 minutes

Ingredients

• 1 pound of white fish fillets (tilapia, bass, trout, etc)
• 1 tablespoon lemon juice
• ¼ teaspoon chipotle powder
• ¼ teaspoon salt

Method

1. Place your fish on a plate and sprinkle both sides with about a tablespoon of lemon juice. This will allow the dry ingredients something to hang onto. Next lightly sprinkle each side of your fish with about ¼ teaspoon of chipotle powder and salt (add more if spicier Cajun style taste is preferred).
2. Then place your fish in a microwave safe baking dish, preferably non-stick – our spray with a non-stick vegetable oil. Cover and cook in the microwave on high for about 10-12 minutes, or until done. To test for doneness remove fish from microwave and test with a fork. Fish should be flaky with no redness.
3. Increase the cook-time for frozen fish by about 2 minutes. Note: All microwaves cook at different speeds so cook times may vary.
4. Serve with your favorite light salad and you have a fast fish feast ready in minutes.