Grilled Snapper Packets with Charred-Pineapple Salsa
Point(s)
Total Time: 40 min
Prep:25 min
Cook:15 min
Serves:4
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
4 sprays cooking spray
1 medium uncooked zucchini, thinly sliced
20 oz uncooked snapper fillets, 4 (5-oz) fillets
2 tsp extra virgin olive oil
½ tsp paprika, smoked variety
2 pinches table salt, or more to taste
2 pinches black pepper, or more to taste
14 oz canned pineapple rings in juice, drained
½ small uncooked red onion, chopped
1 small jalapeño pepper, seeded and chopped
1 tbsp cilantro, chopped
1 fresh lime, juiced
Instructions
Arrange 2 sheets of heavy-duty foil (large enough to wrap 2 fillets) on the work surface. Top with 2 similar-sized sheets of parchment paper. Dividing equally, arrange zucchini in a single layer down the center of the parchment. Top each with 2 fillets. Rub the tops of the fillets with oil and sprinkle with paprika. Season with a pinch each of salt and black pepper.
For each packet, bring 2 opposite ends of foil to meet in the center above the fish. Fold over the edge and continue folding over until the seam reaches the fish, then crimp to seal. Fold over each remaining end and crimp to seal. (Make sure parchment is sealed snugly inside the packet.)
Off heat, coat the grill rack or grill pan with nonstick spray. Light 1 burner on the gas grill, or prepare a charcoal grill for two-zone cooking. Or preheat the grill pan over medium-high heat.
Arrange foil packets on the cooler side of the grill. Arrange pineapple on the hotter side of the grill and cook until charred, about 1 minute per side. Transfer pineapple to cutting board. Close the 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 the grill.
Chop the pineapple into 1⁄2-inch cubes. In a medium bowl, mix pineapple, onion, jalapeño, cilantro, and lime juice and season with a pinch each of salt and black pepper (or more to taste). Carefully open foil packets. Transfer fish and zucchini to plates. Top with salsa.
Serving Size: 1 Grilled Snapper Packet with 1⁄4 of Charred-Pineapple Salsa!
