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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
35 mins


Ingredient Checklist


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

  • 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; protein 25.6g 51% DV; carbohydrates 4.3g 1% DV; dietary fiber 1.4g 6% DV; sugars 2.9g; fat 8.4g 13% DV; saturated fat 1.3g 6% DV; cholesterol 41.4mg 14% DV; vitamin a iu 1592IU 32% DV; vitamin c 47.5mg 79% DV; folate 29mcg 7% DV; calcium 46.3mg 5% DV; iron 0.6mg 3% DV; magnesium 47.2mg 17% DV; potassium 691.1mg 19% DV; sodium 222.8mg 9% DV.