Facebook
Pinterest
Guardar
Imprimir

Green Pepper- and Tomato-Topped Snapper

Name: Green Pepper- and Tomato-Topped Snapper
Prep time: 30 min
Total time: 30 min
Yield: 4
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

Prep 30 min
Total 30 min
Ingredientes 13
Porciones 4

Serve your family the treasure trove of flavors- grilled fish fillets and vegetables with rice. Takes only 30 minutes to cook!

Ingredientes

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

Instrucciones

1

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.
2

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.
3

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.
4

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.

It's easy to vary this recipe, depending on what you have on hand. You can use any color of bell pepper, any variety of tomato, and any choice of fish listed in the recipe.

Información Nutricional

Porción: 1 Serving

Calorías: 290

Calorías derivadas de la grasa: 35

Grasa total: 4g; 6%

Grasa saturada: 1/2g; 3%

Grasas trans: 0g

Colesterol: 90mg; 30%

Sodio: 460mg; 19%

Potasio: 730mg; 21%

Carbohidratos totales: 28g; 9%

Fibra dietética: 3g; 12%

Azúcares: 4g

Proteína: 35g

% Valor Diario*:

Vitamina A: 20%; 20%

Vitamina C: 20%; 20%

Calcio: 6%; 6%

Hierro: 8%; 8%

Intercambios:

2 Almidón; 0 Fruta; 0 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 0 Vegetal; 4 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 0 Grasa;

Selección de carbohidratos

*Valores diarios basados en una dieta de 2,000 calorías.

Serve your family the treasure trove of flavors- grilled fish fillets and vegetables with rice. Takes only 30 minutes to cook!

Green Pepper- and Tomato-Topped Snapper

Ingredientes