Snapper a la Veracruz

Hubs found this in Men's Health and I made it on Monday night. O-M-G....frelling awesome! I used fresh jalapenos from our garden, which proved to be almost too much heat, but still really good. I also cooked in oven instead of grill. 400 degrees for about 20-25 minutes.

*I had already eaten almost half of mine before I thought to take a picture*



Snapper a la Veracruz

A Mexican-style grilled fish with a kick

Ingredients

1/4 cup pitted chopped green olives
2 tbsp capers
1 pint cherry tomatoes
1 handful fresh parsley or cilantro, roughly chopped
juice of 1 lime
1/4 cup olive oil
Fresh or pickled jalapenos, chopped (optional)
4 fillets snapper (or other firm white fish, like cod or halibut), 4 to 6 oz each
salt to taste

Directions
1.Prepare the salsa
2.Heat the grill to medium low In a mixing bowl, combine the olives, capers, cherry tomatoes, parsley or cilantro, lime juice, olive oil, and jalapenos if using.
3.Assemble the packets
4.Fold four sheets of aluminum foil in half lengthwise, and then unfold and lay them on the counter. Season each fish fillet with salt and place it on one side of the foil, parallel to the crease. Top each fillet with one-quarter of the salsa. Fold the foil over so it covers the fish completely, and then roll the edges tightly to seal the package.
5.Cook the fish
6.Place the packets on the grill grate and close the lid (with the lid down, the grill temperature should max out around 450F). Cook the fillets until they're done all the way through, 8 to 10 minutes. Slash the packets open just before eating.


CALORIES 326.4 CAL

FAT 19.2 G

SATURATED FAT 2.9 G

CHOLESTEROL 60 MG

SODIUM 666 MG

CARBOHYDRATES 4.7 G

TOTAL SUGARS 2.3 G

DIETARY FIBER 1.6 G

PROTEIN 34.8 G

http://recipes.menshealth.com/Recipe/snapper-a-la-veracruz.aspx