Fish with Cornmeal Chipotle Crust

4 firm fish fillets (5-6 oz each)
1 Tbsp canned chipotles in adobo sauce, minced
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp lemon or lime juice
1 large garlic clove, minced or pressed
1/4 tsp dried thyme
1/4 tsp salt
1/2 c cornmeal

Preheat oven to 375 degrees. Lightly oil a large baking pan. Rinse fish fillets, pat dry and set aside.

In a bowl, combine the chipotles, oil, citrus juice, garlic, thyme and salt, and stir well. For a very smooth result, whirl all of the sauce ingredients in the bowl of a food processor.

Pour the sauce into a shallow bowl and place the cornmeal in another shallow bowl. Dip each fish fillet in the sauce 9the thicker the coating, the spicier the fish will be). Then dredge the fillets on all sides in the cornmeal and arrange in the prepared baking pan in a single layer.

Bake uncovered for about 25 minutes, until the fillets are golden and flake with a fork. Serves 4.

NOTES
From Kim.
Untried.