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.

Yield: 4 servings

Ingredients

• 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

Instructions

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 2g (Saturated Fat 1g); Cholesterol 80mg; Sodium 440mg; Total Carbohydrate 8g (Dietary Fiber 2g); Protein 33g

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.

Attribution

Recipe and photo used with permission from: Betty Crocker