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


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

1 fillet and 1/4 cup sauce
194 calories; protein 25.6g; carbohydrates 4.3g; dietary fiber 1.4g; sugars 2.9g; fat 8.4g; saturated fat 1.3g; cholesterol 41.4mg; vitamin a iu 1592IU; vitamin c 47.5mg; folate 29mcg; calcium 46.3mg; iron 0.6mg; magnesium 47.2mg; potassium 691.1mg; sodium 222.8mg.

3 1/2 lean protein, 1 1/2 fat, 1 vegetable