Salsa Snapper

• 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)

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 500u0b0 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 450u0b0 for 20 to 25 minutes. Unwrap fillets; sprinkle with remaining 1/4 cup cilantro. Serve with lime slices, if desired.

corn, vegetable cooking spray, tomato, purple onion, fresh cilantro, lime juice, hot sauce, green chiles, red snapper, nonfat yogurt, garlic, salt

Taken from www.myrecipes.com/recipe/salsa-snapper (may not work)