- 1 large yellow or red pepper, coarsely chopped
- 1 small Vidalia or other sweet onion, cut into thin wedges
- 2 large garlic cloves, minced
- Olive oil-flavored cooking spray
- 4 plum tomatoes, sliced
- 1 cup chunky garlic and herb tomato sauce (such as Hunt's Ready Sauce)
- 1/2 teaspoon salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 4 (6-ounce) yellow snapper fillets, skin on
- 4 teaspoons sliced almonds, toasted
- calories 264
- fat 5.2 g
- satfat 0.7 g
- protein 38.0 g
- carbohydrate 15.4 g
- fiber 3.8 g
- cholesterol 62 mg
- iron 1.8 mg
- sodium 559 mg
- calcium 120 mg
How to Make It
Place a large nonstick skillet over medium-high heat until hot. Coat bell pepper, onion, and garlic with cooking spray; add to skillet. Cook, stirring constantly, 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; reduce heat, and simmer, covered, 8 minutes. Set aside, and keep warm.
Coat fish with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Cut three slits in skin side of fish. Place fish in a grill basket coated with cooking spray. Cook, covered, over medium-hot coals (350° to 400°) 4 minutes on each side or until fish flakes easily when tested with a fork.
Transfer fish to a serving platter. Spoon sauce over fish; sprinkle with almonds.
If you don't have a grill basket, broil fish 5½ inches from heat 12 to 14 minutes or until fish flakes easily when tested with a fork.