Source: Better Homes and Gardens


Recipe Summary

4 mins
34 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish; set aside.

  • For sauce, in a small skillet cook sweet pepper in 1 tablespoon hot oil over medium heat for 3 to 5 minutes or until tender, stirring occasionally. Stir in chopped tomatoes, 1 tablespoon of the vinegar, the salt, and cayenne pepper. Cook about 5 minutes or until tomatoes are softened, stirring occasionally. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until smooth. Return sauce to skillet; cover and keep warm.

  • In a small bowl stir together the remaining 1 tablespoon vinegar, 1 tablespoon oil, and the snipped fresh or dried basil; brush over both sides of fish. Place fish in a greased grill basket, tucking under any thin edges.

  • For a charcoal grill, grill fish in basket on the rack of an uncovered grill directly over medium coals until fish begins to flake when tested with a fork, turning basket once halfway through grilling. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in basket on grill rack over heat. Cover and grill as directed.)

  • Serve fish with sauce. If desired, garnish with cherry tomatoes and fresh basil sprigs.

Nutrition Facts

194 calories; fat 8g; cholesterol 41mg; saturated fat 1g; carbohydrates 4g; insoluble fiber 1g; protein 26g; sodium 223mg.