Grilled snapper with charred pineapple salsa

SmartPoints® value per serving
Total Time
25 hr 40 min
25 hr 25 min
15 min
Red snapper takes on the bold flavors of lime, pineapple and jalapeño in this easy-to-make grilled supper. Everything is made in the foil packet, making clean up a breeze and keeping the fish and vegetables from falling through the grates. When opening, point the foil packets away from you because very hot steam will collect inside while cooking and can burn you when you open it. When selecting this sweet, delicate fish, make sure that you purchase it from a reliable source. Fillets should be sold with their tasty skin. Garnish this dish with lime and cilantro.


Uncooked snapper fillet(s)

20 oz, four 5 oz pieces

Uncooked zucchini

1 medium, thinly sliced

Extra virgin olive oil

2 tsp


½ tsp, smoked variety

Canned pineapple rings in juice

14 oz, drained

Uncooked red onion(s)

½ small, diced


1 Tbsp, chopped

Jalapeño pepper(s)

1 small, seeded and diced

Fresh lime(s)

1 item(s), juiced

Black pepper

1 pinch

Table salt

1 pinch


  1. Lay out two large sheets of aluminum foil each large enough to completely wrap two fillets each. Cut two large sheets of parchment (each large enough to envelop two fillets) and place atop the aluminum foil.
  2. Divide the sliced zucchini between the two parchment sheets, and arrange in a single layer down the middle. Place two fillets on each zucchini layer; rub all four fillets with the olive oil and sprinkle with the smoked paprika, and season with salt and pepper.
  3. Lift the parchment paper on two opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal; roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won’t escape during cooking.)
  4. Set one side of an outdoor grill to high. Once heated, place the fish parcels on the ‘off’ side of the grill to cook over indirect heat and grill the pineapple on the hot side of the grill until charred on both sides, approximately 1 minute per side.
  5. Remove pineapple and allow to cool; close the grill and allow the fish to cook for 10-12 minutes.
  6. Meanwhile chop the pineapple into ½ inch cubes. In a bowl, combine the grilled and chopped pineapple, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste. Set aside.
  7. Once 10-12 minutes has elapsed, carefully remove the fish parcels from the grill. Carefully open the parcels, being mindful of the hot steam, and serve topped with the salsa.
  8. Serving size: 1 fillet and 1/4 of salsa