U.S.-sourced snapper from the southeast Atlantic, Gulf of Mexico, and Hawaii are the best sustainable choices. Learn more at seafoodwatch.org.

Mark Driskill
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: 4 oz. fish and 3/4 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high. Spray corn, okra, celery, and scallions with cooking spray; grill vegetables until slightly charred, 5 to 6 minutes. Place okra in large bowl. When cool enough to handle, cut kernels off corn, slice celery, and chop scallions; add to bowl with okra. Add basil, red pepper, oil, vinegar, 5/8 teaspoon salt, and 1/4 teaspoon black pepper; toss to combine.

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  • Sprinkle both sides of snapper with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Coat grill grates and fish with cooking spray. Carefully place fish, skin side down, on oiled grates, and grill 5 to 6 minutes. Carefully flip, and grill until cooked through, 4 to 5 more minutes.

  • Divide grilled vegetable mixture among 4 plates; top with fish.

Nutrition Facts

251 calories; fat 10g; saturated fat 2g; protein 27g; carbohydrates 16g; fiber 4g; sugars 5g; sodium 650mg.
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