Red snapper with warm tomato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Tomatoes; cored, cut into |
| ; thin wedges | ||
| 3 | tablespoons | Chopped red onion |
| 2 | tablespoons | Thinly sliced fresh basil or 2 teaspoons |
| ; dried | ||
| 1 | tablespoon | Chopped fresh dill or 1 teaspoon dried |
| ; dillweed | ||
| 1 | tablespoon | Chopped fresh mint |
| 1 | tablespoon | Olive oil; (preferably |
| ; extra-virgin) | ||
| 1 | large | Garlic clove; minced |
| 4 | Red snapper fillets; (5- to 6-ounce) | |
Directions
Mix tomato wedges, red onion, basil, dill, mint, olive oil and minced garlic in medium bowl. Season salad to taste with salt and pepper.
Cut 4 foil pieces, each large enough to enclose 1 fish fillet completely.
Place foil pieces on work surface. Place 1 red snapper fillet in center of each foil piece. Season snapper fillets with salt and pepper. Top each fillet with ¼ of tomato salad. Fold up foil around fish and salad; seal foil on all sides, enclosing fish and salad completely.
Prepare barbecue (medium-high heat) or preheat broiler. Place foil packages, folded sides up, on grill or broiler pan. Grill or broil until fish is cooked through and salad is warm, about 12 minutes. Transfer foil packages to plates; allow diners to open their own packages.
Serves 4.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 14g Total Fat; (67% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.