Mediterranean Red Snapper the Editors of Publications International, Ltd.
Makes 4 servings
|1||to 1-1/2 pounds red snapper fillets (about 4 to 5 ounces each)|
|4||sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|8||sun-dried tomatoes, packed in oil, drained and chopped|
|1/3||cup sliced ripe olives|
|1-1/2||teaspoons bottled minced garlic|
|1/2||teaspoon dried oregano|
|1/2||teaspoon dried marjoram|
|1/4||teaspoon black pepper|
- Prepare grill for direct cooking.
- Rinse snapper under cold running water; pat dry with paper towels. Place one fish fillet in center of one sheet of foil. Repeat with remaining fish and foil.
- Combine tomatoes, olives, garlic, oregano, marjoram, pepper and salt. Sprinkle over fish.
- Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
- Slide packets off baking sheet onto grill grid. Grill, covered, over medium-high coals 9 to 11 minutes or until fish flakes with fork. Carefully open one end of each packet to allow steam to escape. Open packets and transfer mixture to serving plates.
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