Green Pepper- and Tomato-Topped Snapper
Recipe from Betty Crocker

Try this snapper recipe from Betty Crocker.


Green Pepper- and Tomato-Topped Snapper

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Servings: 4 servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Fish and Seafood, Grilled Fish, Red Snapper
 
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Ingredients
  • 1   medium
    onion, coarsely chopped (2/3 cup)
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  • 1/2   medium
    green bell pepper, coarsely chopped (1/2 cup)
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  • 2   medium
    tomatoes, coarsely chopped (1 1/2 cups)
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  • 4   medium
    green onions, thinly sliced (1/4 cup)
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  • 2   tablespoons
    red wine vinegar
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  • 1/2   teaspoon
    salt
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  • 1/2   teaspoon
    dried thyme leaves
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  • 1/4   teaspoon
    red pepper sauce
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  • 1   cup
    uncooked instant brown rice
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  • 2   cups
    water
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  • 1 1/2   pounds
    red snapper, sole or flounder fillets (about 1/2 inch thick)
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  •  
    Cooking spray
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  • 2   tablespoons
    chopped fresh parsley
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Directions
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.
Nutrition information
Calories 290 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 460mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 4g); Protein 35g. Daily Values: Vitamin A 20%; Vitamin C 20%; Calcium 6%; Iron 8%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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