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Grilled Creole Snapper
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)
tablespoons red wine vinegar
teaspoon dried thyme leaves
teaspoon red pepper sauce
pounds red snapper, sole or flounder fillets, about 1/2 inch thick
tablespoons chopped fresh parsley
Hot cooked rice, if desired
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.
While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.
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.
Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish. Serve with rice.
For a crisp and cooling sidekick, toss together a salad of leafy greens and sliced fresh tomatoes.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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