Grilled Lemon-Basil Snapper with Roasted Peppers

Becky Luigart-Stayner

Yield:

4 servings

Recipe from

Nutritional Information

Calories 241
Caloriesfromfat 24 %
Fat 6.5 g
Satfat 1.1 g
Monofat 3 g
Polyfat 1.4 g
Protein 38.3 g
Carbohydrate 6.5 g
Fiber 1.8 g
Cholesterol 67 mg
Iron 1.8 mg
Sodium 231 mg
Calcium 68 mg

Ingredients

3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) red snapper fillets or other firm white fish fillets
Cooking spray
Fresh chives (optional)

Preparation

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch-wide strips.

Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.

Prepare grill.

Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.

Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

March 2000