Marinate red snapper in lime juice, tequila, cilantro and salad dressing mix, then grill it for a light and zesty entrée. South-of-the-Border Snapper is ideal for when it's time to kick back and dream about warm weather.
Mix all ingredients except fish until well blended. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use.
Pour remaining dressing mixture over fish in shallow glass or plastic dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.
Preheat greased grill to medium-high heat. Grill fish 10 to 12 min. or until flakes easily with fork, turning and brushing occasionally with the reserved 1/4 cup dressing mixture. Serve over hot cooked rice garnished with lime wedges, if desired.
Use Your Broiler
Marinate fish as directed. Drain; discard marinade. Preheat broiler. Place fish on greased rack of broiler pan 3 to 5 inches from heat. Broil 10 to 12 min. or until fish flakes easily with fork.
Prepare as directed, using halibut fillets.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.