Best Grilled Creole Snapper Recipes

Creole Marinated Grilled Red Snapper image

Provided by Food Network

Time 4h20m

Number Of Ingredients 11

2 onions, sliced
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh chopped thyme
1/2 teaspoon chili powder
1 teaspoon sugar
Salt and pepper
1 whole cleaned red snapper

Steps:

Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

Grilled Creole Snapper image

Provided by Betty Crocker Kitchens

Categories Entree

Time 29m

Yield 4

Number Of Ingredients 12

2 medium tomatoes, cut crosswise in half
1 medium onion, cut into fourths
1/2 medium green bell pepper, cut in half
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 1/2 pounds red snapper, sole or flounder fillets, about 1/2 inch thick
Cooking spray
2 tablespoons chopped fresh parsley
Hot cooked rice, if desired

Steps:

Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.
While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.
Spray fish and hinged wire grill basket with cooking spray. Place fish in basket; add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.
Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish. Serve with rice.

Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 80 mg, Fiber 2 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg

Grilled Creole Snapper image

Number Of Ingredients 12

2 medium tomatoes, cut crosswise in half
1 medium onion, cut into fourths
1/2 , medium green pepper, , cut in half
4 , medium green onions, , thinly sliced (1/4 cup)
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 1/2 pounds red snapper, sole or flounder filets, about 1/2 inch thick
cooking spray
2 tablespoons chopped fresh parsley
Hot cooked rice, if desired

Steps:

1. Heat coals or gas grill. Spray large piece or heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once. 2. While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce set aside. 3. Spray fish and hinged wire grill basket with cooking spray. Place fish in basket. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork. 4. Place fish on serving platter keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley, and green onion mixture spoon over fish. Serve with rice. NUTRITION INFORMATION 1 Serving Calories 160 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 80mg Sodium 130mg Carbohydrate 8g (Dietary Fiber 2g) Protein 29g % DAILY VALUE: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 6% DIET EXCHANGES: 4 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves