Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.)

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

Nutrition Facts

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

Reviews