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Prep 15min
Total2hr30min
Servings2
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Ingredients
3/4
lb red snapper fillets, cut into 2 serving pieces
1
tablespoon olive oil
2
tablespoons lemon juice
2
tablespoons chopped fresh basil
1
tablespoon chopped fresh rosemary
1
clove garlic, finely chopped
2
tablespoons chopped ripe olives
1/2
small zucchini, sliced (1/2 cup)
1/2
small tomato, chopped (1/4 cup)
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Steps
1
In 8-inch square (2-quart) glass baking dish, place fish. In small bowl, mix oil, lemon juice, basil, rosemary and garlic; pour over fish. Cover; refrigerate 2 hours to marinate.
2
Remove fish from marinade; set aside. Pour marinade into 1-quart saucepan. Add olives, zucchini and tomato to marinade. Cook over medium heat 4 to 5 minutes, stirring occasionally, until zucchini is crisp-tender.
3
Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish, skin sides down, on grill. Cover grill; cook over medium heat 10 to 15 minutes or until fish flakes easily with fork. Spoon tomato olive mixture over snapper.
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Olive oil is a good oil to use for savory recipes because it is high in monounsaturated fat, a good fat for your heart and your health.
Broiling Directions: Marinate fish as directed. Set oven control to broil. Brush broiler pan rack with oil; place fish on rack in pan. Broil with tops about 4 inches from heat 10 to 15 minutes or until fish flakes easily with fork.
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