Grilled Creole Snapper

 

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

• 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.