Snapper fillets and zucchini are marinated in a flavorful vinaigrette, then grilled and served with rice and lemon wedges for a taste of sunny Greece.
What You Need
Original recipe yields 4 servings
4 red snapper fillets (1 lb.)
3/4 cup KRAFT Greek Vinaigrette Dressing
3 cups hot cooked long-grain white rice
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Let's Make It
Place fish in large shallow dish. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Arrange zucchini around fish. Pour dressing over fish and zucchini. Refrigerate 30 min. to marinate.
Heat greased grill to medium-high heat. Drain fish and zucchini; discard marinade.
Grill fish and zucchini 5 to 6 min. on each side or until fish flakes easily with fork and zucchini is crisp-tender. Serve over rice.
Prepare using sea bass fillets.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.