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Bahamian Snapper

4

sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil

4

red snapper fillets (4 to 6 oz. each)

1/2

fresh mango, diced

1/2

fresh papaya, diced

1/2

small onion, chopped

2

tablespoons fresh lime juice

2

tablespoons grated fresh ginger

1/2

small jalapeno pepper, seeded and finely chopped

1

teaspoon salt

1/2

teaspoon chopped fresh thyme

1/2

teaspoon chopped fresh parsley

1/2

teaspoon whole cloves

 

Pepper to taste


PREHEAT oven to 450°F or preheat grill to medium-high.

CENTER one fish fillet on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Combine remaining ingredients; spoon over fish.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 15 to 18 minutes on a cookie sheet in oven OR

GRILL 8 to 10 minutes in covered grill. /span

Number of Servings: 4

Nutrition Information:
(Per Serving)
calories   220
grams fat   2.5
% calories from fat   11
milligrams cholesterol   65
milligrams sodium   700
grams carbohydrates   12
grams fiber   2
grams protein   36
grams sugar   8