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Photo of Grilled snapper packets with charred-pineapple salsa by WW

Grilled snapper packets with charred-pineapple salsa

6
4
4
SmartPoints® value per serving
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
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 come rushing out. Fillets should be sold with their tasty skin. Garnish this dish with lime and cilantro.

Ingredients

Cooking spray

4 spray(s)

Uncooked zucchini

1 medium, thinly sliced

Uncooked snapper fillet(s)

20 oz, 4 (5-oz) fillets

Extra virgin olive oil

2 tsp

Paprika

½ tsp, smoked variety

Table salt

2 pinch(es), or more to taste

Black pepper

2 pinch(es), or more to taste

Canned pineapple rings in juice

14 oz, drained

Uncooked red onion(s)

½ small, chopped

Jalapeño pepper(s)

1 small, seeded and chopped

Cilantro

1 Tbsp, chopped

Fresh lime(s)

1 item(s), juiced

Instructions

  1. Arrange 2 sheets of heavy-duty foil (large enough to wrap 2 fillets) on work surface. Top with 2 similar-size sheets of parchment paper. Dividing equally, arrange zucchini in single layer down center of parchment. Top each with 2 fillets. Rub tops of fillets with oil and sprinkle with paprika. Season with pinch each of salt and black pepper.
  2. For each packet, bring 2 opposite ends of foil to meet in center above fish. Fold over edge and continue folding over until seam reaches fish, then crimp to seal. Fold over each remaining end and crimp to seal. (Make sure parchment is sealed snugly inside packet.)
  3. Off heat, coat grill rack or grill pan with nonstick spray. Light 1 burner on gas grill, or prepare charcoal grill for two-zone cooking. Or preheat grill pan over medium high-heat.
  4. Arrange foil packets on cooler side of grill. Arrange pineapple on hotter side of grill and cook until charred, about 1 minute per side. Transfer pineapple to cutting board. Close grill and cook until fish is cooked through, 10 to 12 minutes. (Be careful opening the packets; there will be a lot of hot steam.) Remove packets from grill.
  5. Chop pineapple into 1⁄2-inch cubes. In medium bowl, mix pineapple, onion, jalapeño, cilantro, and lime juice and season with pinch each of salt and black pepper (or more to taste). Carefully open foil packets. Transfer fish and zucchini to plates. Top with salsa.
  6. Serving size: 1 fillet and 1⁄4 of salsa

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