|
|
Grilled Lemon-Basil Snapper with Roasted Peppers
|
Yield: 4 (main course)
Source: CL Reader's Favorites
Amy's Comments: In itself, it was a rather tasty fish main meal. I really enjoyed it. Wasnt anything to do cartwheels over, but pretty tasty!!
I liked how the lemon/basil/balsamic flavor penetrated the peppers. I did warm them some (since they had been in the fridge) before serving.
INGREDIENTS:
3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) red snapper fillets or other firm white fish fillets
Cooking spray
Fresh chives (optional)
INSTRUCTIONS:
- Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch-wide strips.
- Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
- Prepare grill.
- Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.
- Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired.
NUTRITIONAL INFO:
Healthy Units: 5 per serving
calories: 241 carbohydrates: 6.5 g cholesterol: 67 fat: 6.5 g sodium: 231 mg protein: 38.3 g calcium: 68 mg iron: 1.8 mg fiber: 1.8 g
Back to Alpha Index
Back to Recipe Type Index
