Green Pepper- and Tomato-Topped Snapper

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  • 30|min prep time
  • 30|min total time
  • 13 ingredients
  • 4 servings

1
medium onion, coarsely chopped (2/3 cup)
1/2
medium green bell pepper, coarsely chopped (1/2 cup)
2
medium tomatoes, coarsely chopped (1 1/2 cups)
4
medium green onions, thinly sliced (1/4 cup)
2
tablespoons red wine vinegar
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/4
teaspoon red pepper sauce
1
cup uncooked instant brown rice
2
cups water
1 1/2
lb red snapper, sole or flounder fillets (about 1/2 inch thick)
Cooking spray
2
tablespoons chopped fresh parsley

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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