1 fish fillet (12 oz. tilapia, halibut or sea bass)
5 oz. low-fat yogurt
2 chipotle peppers in adobo sauce
2 whole cloves of garlic
Chopped onion and cilantro
Tapatio or any bottled salsa
Kosher or sea salt
Fresh butter lettuce leaves
1 lime, quartered

In a blender, whip together yogurt, chipotle peppers, garlic and a pinch of sea salt to make a yogurt sauce. Slowly add a drizzle of bottled water until the sauce has the consistency you like. Pour into a glass jar and refrigerate for 20 minutes.

Wash fish fillet and dry with paper towel. Sprinkle sea salt and Tapatio sauce on both sides of fish. Heat a non-stick pan or griddle over medium heat with a dab of trans-fat-free oil. Place fish in pan and cook for approximately two minutes; then flip it gently with a spatula. Cook other side for one minute, or until cooked through but not dried out.

Place fish on cutting board and cut into four pieces. Arrange lettuce cups on a serving plate and place fish pieces in cups. Drizzle yogurt sauce over the fish and top with cilantro and onions. Serve with quartered limes. Enjoy!

Source: Plancha