Grilled Snapper with Red Pepper Sauce

Grilled Snapper with Red Pepper Sauce

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 4 to 6-ounce fresh or frozen skinless red snapper fillets
  • 1 tablespoon olive oil
  • 1 large red sweet pepper, seeded and chopped
  • 2 medium tomatoes, peeled, seeded, and chopped
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon salt
  • Dash cayenne pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fresh snipped basil or oregano or ½ teaspoon dried basil or oregano, crushed
  • Red and/or yellow cherry tomatoes (optional)
  • Fresh basil or oregano sprigs (optional)


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish.
  2. 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.
  3. 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.
  4. 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 ½-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.
  5. Serve fish with red pepper sauce. If desired, garnish with cherry tomatoes and fresh basil sprigs.

Nutrition information

  • Serving size: 1 fillet and ¼ cup sauce
  • Per serving: 194 calories; 8 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 26 g protein; 29 mcg folate; 41 mg cholesterol; 3 g sugars; 1,592 IU vitamin A; 48 mg vitamin C; 46 mg calcium; 1 mg iron; 223 mg sodium; 691 mg potassium
  • Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 1½ fat, 1 vegetable

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