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Grilled Fish with Bruschetta Recipe

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Tender, flaky red snapper is topped with mustard glazed onions for a delicious dish. Paired with the unique bruschetta side, this is one supper that will delight and surprise.

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Grilled Fish with Bruschetta Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 medium onion, thinly sliced
6 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons butter
1 tablespoon prepared mustard
4 red snapper fillets (6 ounces each)
BRUSCHETTA:
1/4 cup olive oil
8 slices French bread (1 inch thick)
8 ounces Havarti cheese, sliced
2 cups salsa

Directions

In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated.
Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork.
Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until cheese is melted. Top with salsa.
Open foil packets carefully to allow steam to escape. Serve fish with bruschetta. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 635 calories, 38 g fat (16 g saturated fat), 84 mg cholesterol, 1,276 mg sodium, 42 g carbohydrate, 6 g fiber, 26 g protein.

Originally published as Grilled Fish with Bruschetta in Simple & Delicious May/June 2007, p7

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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