Red Snapper with Sweet Peppers

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  • Makes: 4 servings
  • Serving Size: 3 ounces cooked fish and 1/2 of a small pepper
  • Prep: 20 mins
  • Cook: 12 mins

Red Snapper with Sweet Peppers

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces; set aside. In a small bowl combine parsley, lemon peel, garlic salt, and black pepper; set aside.
  2. Tear four 20x12-inch pieces of parchment paper; fold each in half crosswise and crease. Open up again. On half of one parchment sheet, arrange one-fourth of the red and green peppers. Top with one-fourth of the red snapper. Top with one-fourth of the parsley mixture. To make packet, fold parchment paper over fish. Crimp and fold edges to seal; twist corners. Repeat to make 4 packets.
  3. Fill a large Dutch oven* with water to a depth of 1 inch. Bring water to boiling. Place a steamer basket in the Dutch oven. Arrange fish packets in a single layer in the steamer basket, over lapping slightly if necessary. Cover and steam for 12 to 14 minutes or until fish flakes easily when tested with a fork. Serve immediately.

From the Test Kitchen

*

Use a Dutch oven that is wide enough to allow the steamer basket to lay fully open so there is enough room for the fish.

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Nutrition Facts (Red Snapper with Sweet Peppers)

  • Per serving:
  • 125 kcal ,
  • 2 g fat
  • 1 g polyunsaturated fat ,
  • 42 mg chol. ,
  • 167 mg sodium ,
  • 3 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 24 g pro.
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