Grilled Creole Snapper recipe

Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Snap up the great flavors of grilled fish.

Makes: 4 servings

2 medium tomatoes, cut crosswise in half
1 medium onion, cut into fourths
1/2 medium green bell pepper, cut in half
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 1/2 pounds red snapper, sole or flounder fillets, about 1/2 inch thick
Cooking spray
2 tablespoons chopped fresh parsley
Hot cooked rice, if desired

1. Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.

2. While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.

3. Spray fish and hinged wire grill basket with cooking spray. Place fish in basket; add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.

4. Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish. Serve with rice.

Nutrition Information: 1 Serving: Calories 180 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 80 mg; Sodium 440 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g); Protein 33 g

Percent Daily Value*: Vitamin A 16 %; Vitamin C 26 %; Calcium 4 %; Iron 6 %

Exchanges: 2 Vegetable; 4 Very Lean Meat

*Percent Daily Values are based on a 2,000 calorie diet.

Serve With
For a crisp and cooling sidekick, toss together a salad of leafy greens and sliced fresh tomatoes.

Recipe and photograph provided courtesy of Betty Crocker � 2008 �/TM General Mills All Rights Reserved