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

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Prep 30 min
Total 30 min
Ingredients 13
Servings 4

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

by Qué Rica Vida Cocina

Updated Sep 20, 2016

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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

Directions

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.

Expert Tips

tip 1
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.

Nutrition Information

290 Calories, 4g Total Fat, 35g Protein, 28g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 35

Total Fat: 4g; 6%

Saturated Fat: 1/2g; 3%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 460mg; 19%

Potassium: 730mg; 21%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 3g; 12%

Sugars: 4g

Protein: 35g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 20%; 20%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

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

More About This Recipe

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