Green Pepper- and Tomato-Topped Snapper
Recipe from
Betty Crocker
Try this snapper recipe from Betty Crocker.
Ingredients
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1 mediumonion, coarsely chopped (2/3 cup)see savings
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1/2 mediumgreen bell pepper, coarsely chopped (1/2 cup)see savings
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2 mediumtomatoes, coarsely chopped (1 1/2 cups)see savings
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4 mediumgreen onions, thinly sliced (1/4 cup)see savings
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2 tablespoonsred wine vinegarsee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoondried thyme leavessee savings
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1/4 teaspoonred pepper saucesee savings
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1 cupuncooked instant brown ricesee savings
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2 cupswatersee savings
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1 1/2 poundsred snapper, sole or flounder fillets (about 1/2 inch thick)see savings
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Cooking spraysee savings
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2 tablespoonschopped fresh parsleysee savings
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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
Per serving: 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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