Red Snapper and Vegetables
Recipe from
Better Homes and Gardens
Purchased pesto creates a quick sauce for these low fat grilled fish packets.
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Ingredients
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4 6-ouncefresh or frozen red snapper fillets (with skin), 1/2 to 3/4 inch thicksee savings
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12 ounceswhole tiny new potatoes, Yukon gold potatoes, or purple potatoes, quarteredsee savings
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2 cupsbroccoli floretssee savings
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1/3 cuppurchased pestosee savings
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Additional pesto (optional)see savings
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Directions
1.
Thaw fish, if frozen. If desired, remove and discard skin; set fish aside.
2.
Microcook potatoes in a microwave-safe medium bowl, covered, on 100-percent power (high) for 5 to 7 minutes or until nearly tender, stirring once. Add broccoli and about half of the pesto; toss to coat.
3.
Tear off four 12-inch squares of foil. Divide vegetable mixture into 4 portions, placing 1 portion in the center of each square. Top each with a fish fillet, tucking under any thin edges of fillets. Spoon remaining pesto over fillets.
4.
Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose mixture, leaving space for steam to build.
5.
Grill packets on the rack of and uncovered grill directly over medium heat for 20 to 25 minutes or until fish flakes easily with a fork (carefully open one packet to check for fish doneness). Pass additional pesto, if desired. Makes 4 servings.
Test Kitchen Tip
Precooking the potatoes prior to grilling allows the potatoes and fish to get done at the same time.
Nutrition information
Per serving: Calories 376, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 67 mg, Sodium 245 mg, Carbohydrate 25 g, Fiber 3 g, Protein 42 g. Daily Values: Vitamin C 80%, Calcium 18%, Iron 13%. Exchanges: Vegetable 2, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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