Green Pepper- and Tomato-Topped Snapper

 

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 salt

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

• 1 Heat gas or charcoal grill. Cut 1 (24x18-inch) sheet of heavy-duty foil; spray with cooking spray. Layer coarsely chopped onion, bell pepper and tomatoes on center of sheet. Bring up 2 sides of foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 2 Place vegetable packet on grill over medium heat. Cover grill; cook 6 minutes, turning once. Meanwhile, in large bowl, mix onions, vinegar, salt, thyme and pepper sauce; set aside. Cook rice in water as directed on package.
• 3 Spray fish and grill basket that has locking top with cooking spray. Place fish in basket. Place on grill with vegetable packet. Rotate vegetable packet 1/2 turn. Cover grill; cook 8 to 12 minutes, turning fish once, until fish flakes easily with fork.
• 4 Place fish on serving platter; keep warm. Cut large X across top of packet; carefully fold back foil to allow steam to escape. Add grilled vegetables and parsley to green onion mixture; toss. Spoon over fish. Serve with rice.