Green Pepper- and Tomato-Topped Snapper

Looking for a classic seafood dinner? Then check out this snapper recipe made with grilled veggies – ready in 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

August 26, 2010

medium onion, coarsely chopped (2/3 cup)

1/2

medium green bell pepper, coarsely chopped (1/2 cup)

medium tomatoes, coarsely chopped (1 1/2 cups)

medium green onions, thinly sliced (1/4 cup)

tablespoons red wine vinegar

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

1/4

teaspoon red pepper sauce

cup uncooked instant brown rice

cups water

1 1/2

lb red snapper, sole or flounder fillets (about 1/2 inch thick)

Cooking spray

tablespoons chopped fresh parsley

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1

Heat gas or charcoal grill. Cut 1 (24x18-inch) sheet of heavy-duty foil; spray with cooking spray. Layer coarsely chopped onion, bell pepper and tomatoes on center of sheet. Bring up 2 sides of foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2

Place vegetable packet on grill over medium heat. Cover grill; cook 6 minutes, turning once. Meanwhile, in large bowl, mix onions, vinegar, salt, thyme and pepper sauce; set aside. Cook rice in water as directed on package.
3

Spray fish and grill basket that has locking top with cooking spray. Place fish in basket. Place on grill with vegetable packet. Rotate vegetable packet 1/2 turn. Cover grill; cook 8 to 12 minutes, turning fish once, until fish flakes easily with fork.
4

Place fish on serving platter; keep warm. Cut large X across top of packet; carefully fold back foil to allow steam to escape. Add grilled vegetables and parsley to green onion mixture; toss. Spoon over fish. Serve with rice.

It's easy to vary this recipe, depending on what you have on hand. You can use any color of bell pepper, any variety of tomato, and any choice of fish listed in the recipe.