Grilled Creole Snapper

Grilled Creole Snapper

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

Prep Time

15

Minutes

Total Time

29

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
For a crisp and cooling sidekick, toss together a salad of leafy greens and sliced fresh tomatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 80 mg;
  • Sodium 440 mg;
  • Total Carbohydrate 8 g
    • (Dietary Fiber 2 g,
  • Protein 33 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 4 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.