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Grilled Lemon-Basil Snapper with Roasted Peppers

Becky Luigart-Stayner
Yield 4 servings

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)

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

  4. Prepare grill.

  5. 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.

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

Cook's Notes

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.