GREEN PEPPER- AND TOMATO-TOPPED SNAPPER

Green Pepper- and Tomato-Topped Snapper image

Looking for a classic seafood dinner? Then check out this snapper recipe made with grilled veggies - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

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Ingredients

1 medium onion, coarsely chopped (2/3 cup)
1/2 medium green bell pepper, coarsely chopped (1/2 cup)
2 medium tomatoes, coarsely chopped (1 1/2 cups)
4 medium green onions, thinly sliced (1/4 cup)
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon red pepper sauce
1 cup uncooked instant brown rice
2 cups water
1 1/2 lb red snapper, sole or flounder fillets (about 1/2 inch thick)
Cooking spray
2 tablespoons chopped fresh parsley

Steps:

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.
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.
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.
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 Facts : Calories 290, Carbohydrate 28 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g