Grilled Fish with Bruschetta Recipe

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Grilled Fish with Bruschetta Recipe
Grilled Fish with Bruschetta Recipe photo by Taste of Home
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Grilled Fish with Bruschetta Recipe

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5 2
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 635 calories, 38g fat (16g saturated fat), 84mg cholesterol, 1276mg sodium, 42g carbohydrate (15g sugars, 6g fiber), 26g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Open foil packets carefully to allow steam to escape. Serve fish with bruschetta. Yield: 4 servings.
Originally published as Grilled Fish with Bruschetta in Simple & Delicious May/June 2007, p7

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