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Grilled Creole Snapper

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Betty Crocker Kitchens
Updated Oct 9, 2008
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Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Snap up the great flavors of grilled fish.

Grilled Creole Snapper

  • Prep Time 15 min
  • Total 29 min
  • Servings 4
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    2
    While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.
  • Step 
    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.
  • Step 
    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.

Nutrition

180 Calories
2 g Total Fat
33 g Protein
8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
80 mg
Sodium
440 mg
Potassium
720 mg
Total Carbohydrate
8 g
Dietary Fiber
2 g
Protein
33 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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