Mediterranean Grilled Snapper

Mediterranean Grilled Snapper

Ripe olives add a Mediterranean touch to this herb-accented grilled fish recipe that’s perfect for a dinner for two!

Prep Time

15

Minutes

Total Time

2:30

Hrs:Mins

Makes

2

servings

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)
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
tip for two
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 220mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.