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Grilled Creole Snapper

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Grilled Creole Snapper
  • Prep Time 15 min
  • Total Time 29 min
  • Servings 4
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Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Snap up the great flavors of grilled fish.

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

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.
Tips  

For a crisp and cooling sidekick, toss together a salad of leafy greens and sliced fresh tomatoes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
20
)
Daily Value
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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