The simple red pepper sauce adds flavor to the grilled fish in this low calorie recipe. Add grilled vegetables for an easy side dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish.

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  • To prepare Red Pepper Sauce: In a small skillet, heat 1 tablespoon oil over medium heat. Add sweet pepper; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes, 1 tablespoon of the vinegar, the salt, and cayenne pepper. Cook about 5 minutes or until tomatoes soften, stirring occasionally. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Return sauce to skillet; keep warm over low heat.

  • In a small bowl, stir together the remaining 1 tablespoon vinegar, 1 tablespoon oil, and the snipped or dried basil; brush onto the snapper fillets.

  • Place fish on the lightly greased rack of an uncovered grill directly over medium coals. If desired, cover grill grate with greased foil before adding fish. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.

  • Serve fish with red pepper sauce. If desired, garnish with cherry tomatoes and fresh basil sprigs.

Nutrition Facts

194 calories; 8.4 g total fat; 1.3 g saturated fat; 41 mg cholesterol; 223 mg sodium. 691 mg potassium; 4.3 g carbohydrates; 1.4 g fiber; 3 g sugar; 25.6 g protein; 1592 IU vitamin a iu; 48 mg vitamin c; 29 mcg folate; 46 mg calcium; 1 mg iron; 47 mg magnesium;