Red Snapper and Vegetables

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Purchased pesto creates a quick sauce for these low fat grilled fish packets.

Red Snapper and Vegetables
Prep Time:
20 mins
Cook Time:
5 mins
Grill Time:
20 mins
Total Time:
45 mins
Servings:
4

Ingredients

  • 4 6 ounce fresh or frozen red snapper fillets (with skin), 1/2 to 3/4 inch thick

  • 12 ounce whole tiny new potatoes, Yukon gold potatoes, or purple potatoes, quartered

  • 2 cup broccoli florets

  • cup purchased pesto

  • Additional pesto (optional)

Directions

  1. Thaw fish, if frozen. If desired, remove and discard skin; set fish aside.

  2. Microcook potatoes in a microwave-safe medium bowl, covered, on 100-percent power (high) for 5 to 7 minutes or until nearly tender, stirring once. Add broccoli and about half of the pesto; toss to coat.

  3. Tear off four 12-inch squares of foil. Divide vegetable mixture into 4 portions, placing 1 portion in the center of each square. Top each with a fish fillet, tucking under any thin edges of fillets. Spoon remaining pesto over fillets.

  4. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose mixture, leaving space for steam to build.

  5. Grill packets on the rack of and uncovered grill directly over medium heat for 20 to 25 minutes or until fish flakes easily with a fork (carefully open one packet to check for fish doneness). Pass additional pesto, if desired. Makes 4 servings.

Test Kitchen Tip:

Precooking the potatoes prior to grilling allows the potatoes and fish to get done at the same time.

Nutrition Facts (per serving)

376 Calories
12g Fat
25g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 376
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 67mg 22%
Sodium 245mg 11%
Total Carbohydrate 25g 9%
Protein 42g
Vitamin C 47.2mg 236%
Calcium 181.7mg 14%
Iron 2.3mg 13%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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