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.

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

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
460mg
460%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
6%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.