GRILLED CREOLE SNAPPER

1½ Pounds red snapper, sole or flounder fillets, about ½-inch thick
2 Medium tomatoes, cut crosswise in half
1 Medium onion, cut into fourths
½ Medium green bell pepper, cut in half
4 Medium green onions, thinly sliced (¼ cup)
1½ Tablespoons red wine vinegar
½ Teaspoon dried thyme leaves
½ Teaspoon salt
¼ Teaspoon red pepper sauce
2 Tablespoons chopped fresh parsley

Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray. Place tomatoes, onion and bell papper in foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.

While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl, set aside. Spray fish and hinged wire grill basket with cooking spray. Place fish in basket, add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork. Place fish on serving platter, keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture, spoon over fish. Serve with brown rice and salad, if desired.

Serving size: ¼ of fish
Calories: 180
Fat: 2 g
Cholesterol: 80 mg
Carbohydrate: 8 g
Protein: 33 g
Sodium: 440 mg

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