Grilled Creole Snapper

Snap up the flavors of great grilled fish with this Grilled Creole Snapper. For a crisp and cooling sidekick, toss together a salad of leafy greens and sliced fresh tomatoes.

Grilled Creole Snapper

Yield: 4 servings


  • 2 medium tomatoes, cut crosswise in half
  • 1 medium onion, cut into fourths
  • 1/2 medium green bell pepper, cut in half
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper sauce
  • 1 1/2 pounds red snapper, sole or flounder fillets, about 1/2 inch thick
  • Cooking spray
  • 2 tablespoons chopped fresh parsley
  • Hot cooked rice, if desired


  1. Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray.
  2. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables.
  3. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat for 6 minutes, turning once.
  4. While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.
  5. Spray fish and hinged wire grill basket with cooking spray.
  6. Place fish in basket; add to grill with vegetables.
  7. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.
  8. Place fish on serving platter; keep warm.
  9. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish.
  10. Serve with rice.


Nutrition per serving: Calories 180 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 80 mg; Sodium 440 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g); Protein 33 g

Percent Daily Value*: Vitamin A 16%; Vitamin C 26%; Calcium 4%; Iron 6%

Exchanges: 2 Vegetable; 4 Very Lean Meat

* Percent Daily Values are based on a 2,000 calorie diet.