Serve up some incredible style with our recipe for Grilled Red Snapper that features chopped ham, hears of palm and red onions. Grill the fish whole, wrap it in banana leaves and enjoy Grilled Red Snapper.
What You Need
Original recipe yields 4 servings
3 oranges, divided
2-1/2 lb. whole red snapper, scaled, dressed
2 large frozen banana leaves leaves
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup finely chopped hearts of palm
1/4 cup finely chopped red onions
2 slices OSCAR MAYER Baked Cooked Ham, finely chopped
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Let's Make It
Preheat grill to medium-high heat. Cut 1 orange into slices; place in the inside cavity of the fish. Place fish on banana leaves; brush generously with barbecue sauce on both sides. Wrap fish in leaves.
Grill fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.
Meanwhile, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange. Cut the orange segments into small cubes; place in a medium bowl. Add any juice from oranges, hearts of palm, onions, cilantro and ham. Serve fruit salsa with fish.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* 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.