Broiled Snapper

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Broiled Snapper

Broiled Snapper
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Maureen Bligh
Food Groups: Vegetables, Protein
Main Ingredient: Fish & Shellfish
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Fiber
Origin: American

Roasted vegetables are a unique and flavor packed addition to the snapper.


1 bulb Fennel (1 pound), sliced
4 red, green or yellow bell Peppers, sliced
1 large Onion, very thinly sliced
Nonstick cooking Spray
1/2 teaspoon garlic Salt
1/4 teaspoon Pepper
1 teaspoon olive Oil
1 teaspoon Dijon Mustard
2 pounds red Snapper fillets (2 large or 4 small fillets, 1 1/2-inches thick)


Heat broiler.

Place fennel, bell peppers and onion on a large broiler-pan rack. Spray with nonstick vegetable cooking spray. Broil 5" from heat 14 to 16 minutes, stirring once, until lightly browned.

Remove vegetables from pan to bowl and toss with 1/4 teaspoon garlic salt and 1/8 teaspoon pepper.

Combine oil and mustard. Place fish on pan and brush with mixture. Sprinkle with 1/4 teaspoon garlic salt and 1/8 teaspoon pepper.

Broil 5" from heat 12 minutes or until fish flakes. Serve with vegetables.

Nutrient Information
Calories: 303
Total Fat: 6g
Saturated Fat: 1 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat:
Sodium: 255 mg
Carbohydrates: 12 g
Protein: 50 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 35 mg

Cook's Notes: