Recipes and Cooking Red Snapper and Vegetables 4.0 (1) Purchased pesto creates a quick sauce for these low fat grilled fish packets. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 5 mins Grill Time: 20 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts 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 ⅓ cup purchased pesto Additional pesto (optional) Directions Thaw fish, if frozen. If desired, remove and discard skin; set fish aside. 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. 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. 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. 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. Print Nutrition Facts (per serving) 376 Calories 12g Fat 25g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.