Red Snapper and Vegetables
Purchased pesto creates a quick sauce for these low fat grilled fish packets.
Prep Time:
20 mins
Total Time:
45 mins
Servings:
4 servings
Ingredients
-
4 6-ounce fresh or frozen red snapper fillets (with skin), 1/2 to 3/4 inch thick
-
12 ounces whole tiny new potatoes, Yukon gold potatoes, or purple potatoes, quartered
-
2 cups broccoli florets
-
1/3 cup purchased pesto
-
Additional pesto (optional)
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
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
Add Your Review
Recommended Recipe:
Grilled Snapper with Red Pepper Sauce
The simple red pepper sauce adds flavor to the grilled fish in this low calorie recipe. Add grilled vegetables for an easy side dish.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
