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



Total Time






medium tomatoes, cut crosswise in half
medium onion, cut into fourths
medium green bell pepper, cut in half
medium green onions, thinly sliced (1/4 cup)
1 1/2
tablespoons red wine vinegar
teaspoon dried thyme leaves
teaspoon salt
teaspoon red pepper sauce
1 1/2
pounds red snapper, sole or flounder fillets, about 1/2 inch thick
Cooking spray
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*:
    • 2 Vegetable;
    • 4 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.