Grilled Lemon-Basil Snapper With Roasted Peppers Recipe

Name: Grilled Lemon-Basil Snapper With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large red bell peppers; 2 tablespoons minced fresh basil; 3 tablespoons water; 2 tablespoons balsamic vinegar; 1 tablespoon extra-virgin olive oil; 2 teaspoons grated lemon rind; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 (6-ounce) red snapper fillets or other firm white fish fillets; Cooking spray; Fresh chives (optional)

Servings: persons

3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) red snapper fillets or other firm white fish fillets
Cooking spray
Fresh chives (optional)

1
Preheat broiler.
2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch-wide strips.
3
Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
4
Prepare grill.
5
Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.
6
Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired.
7
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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large red bell peppers, 2 tablespoons minced fresh basil, 3 tablespoons water, 2 tablespoons balsamic vinegar, and more.

Yes, Grilled Lemon-Basil Snapper With Roasted Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lemon-Basil Snapper With Roasted Peppers

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