Ingredients Jump to Instructions ↓

  1. 1 medium onion, thinly sliced

  2. 6 tablespoons lime juice

  3. 2 tablespoons brown sugar

  4. 2 tablespoons butter

  5. 1 tablespoon prepared mustard

  6. 4 red snapper fillets (6 ounces each ) BRUSCHETTA:

  7. 1/4 cup olive oil

  8. 8 slices French bread (1 inch thick)

  9. 8 ounces Havarti cheese, sliced

  10. 2 cups salsa

Instructions Jump to Ingredients ↑

  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. 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.


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