Grilled Creole Snapper

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

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Prep Time 15 min
Total Time 29 min
Servings 4

Ingredients

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

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Directions

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.