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Green Pepper- and Tomato-Topped Snapper
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Prep Time:
30 minutes
Total Time:
30 minutes
Try this quick and delicious grilled snapper with veggies for a classic seafood dinner in just 30 minutes.
Ingredients:
  • 1 medium onion, coarsely chopped (2/3 cup)
  • 1/2 medium green bell pepper, coarsely chopped (1/2 cup)
  • 2 medium tomatoes, coarsely chopped (1 1/2 cups)
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon red pepper sauce
  • 1 cup uncooked instant brown rice
  • 2 cups water
  • 1 1/2 lb red snapper, sole or flounder fillets (about 1/2 inch thick)
  • Cooking spray
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Prepare the grill by heating it with gas or charcoal. Cut a 24x18-inch sheet of heavy-duty foil and coat it with cooking spray. Place the coarsely chopped onion, bell pepper, and tomatoes in the center of the foil. Fold the sides of the foil over the vegetables, making a tight 1/2-inch fold, then fold again to allow heat circulation. Seal the other sides to enclose the vegetables completely.
  • Grill the vegetable packet over medium heat for 6 minutes, turning it once. While grilling, combine onions, vinegar, salt, thyme, and pepper sauce in a large bowl; set aside. Cook rice according to package instructions.
  • Prepare the grill basket by lightly spraying it with cooking spray. Put the fish inside the basket along with the vegetable packet. Place the basket on the grill. Turn the vegetable packet halfway through cooking. Close the grill lid and cook for 8 to 12 minutes. Flip the fish once during cooking until it is easily flaked with a fork.
  • Transfer the fish to a platter to keep warm. Create a large X on the top of the foil packet and carefully unfold the foil to release the steam. Combine grilled vegetables and parsley with green onions, toss gently. Spoon this mixture over the fish and serve with rice.

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