GRILLED CREOLE SNAPPER

Grilled Creole Snapper image

Number Of Ingredients 12

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2 medium tomatoes, cut crosswise in half
1 medium onion, cut into fourths
1/2 , medium green 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 filets, about 1/2 inch thick
cooking spray
2 tablespoons chopped fresh parsley
Hot cooked rice, if desired

Steps:

1. Heat coals or gas grill. Spray large piece or heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover 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 set aside. 3. Spray fish and hinged wire grill basket with cooking spray. Place fish in basket. 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 160 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 80mg Sodium 130mg Carbohydrate 8g (Dietary Fiber 2g) Protein 29g % DAILY VALUE: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 6% DIET EXCHANGES: 4 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves