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Grilled Creole Snapper

Source of Recipe

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Grilled Creole Snapper

Bettycrocker.com
3 reviews rate this recipe 4 of 5 stars.
Prep Time 15 min - Total Time 29 min
Servings 4

Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Snap up the great flavors of grilled fish.

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
1/8 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

Directions:
• 1 Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.

• 2 While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.

• 3 Spray fish and hinged wire grill basket with cooking spray. Place fish in basket; add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.

• 4 Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish. Serve with rice.

1/4 of recipe equals: Calories 180 (Calories from Fat 20); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 80 mg; Sodium 224 mg; Total Carbohydrate 8 g; Dietary Fiber 2 g; Protein 33 g ++++ Exchanges: 2 Vegetable; 4 Very Lean Meat