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Grilled Creole Snapper
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Prep Time:
15 minutes
Total Time:
29 minutes
Enjoy a delicious low-fat, low-cholesterol grilled fish recipe from Betty Crocker's cookbook.
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
  • 1/4 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:
  • Preheat grill for direct heat. Coat a large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion, and bell pepper on the foil. Wrap the foil tightly around the vegetables. Grill the foil packets, seam side up, 4 to 6 inches from medium heat for 6 minutes, flipping once.
  • Combine green onions, vinegar, thyme, salt, and pepper sauce in a medium bowl while the vegetables are grilling; set aside.
  • Coat the fish and hinged wire grill basket with cooking spray. Place the fish in the basket, along with the vegetables, and grill covered for 7 to 8 minutes. Remember to turn the fish once, cooking it until it easily flakes with a fork.
  • Transfer the fish to a platter to keep warm. Coarsely chop the grilled vegetables. Combine the vegetables with parsley and green onions; spoon the mixture over the fish. Serve with rice.

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