- Calories 251
- Fat 10g
- Satfat 2g
- Unsatfat 7g
- Protein 27g
- Carbohydrate 16g
- Fiber 4g
- Sugars 5g
- Added sugars 0g
- Sodium 650mg
- Calcium 11% DV
- Potassium 19% DV
Grilled Snapper With Corn-Okra Relish
U.S.-sourced snapper from the southeast Atlantic, Gulf of Mexico, and Hawaii are the best sustainable choices. Learn more at seafoodwatch.org.
How to Make It
Step 1
Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high. Spray corn, okra, celery, and scallions with cooking spray; grill vegetables until slightly charred, 5 to 6 minutes. Place okra in large bowl. When cool enough to handle, cut kernels off corn, slice celery, and chop scallions; add to bowl with okra. Add basil, red pepper, oil, vinegar, 5/8 teaspoon salt, and 1/4 teaspoon black pepper; toss to combine.
Step 2
Sprinkle both sides of snapper with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Coat grill grates and fish with cooking spray. Carefully place fish, skin side down, on oiled grates, and grill 5 to 6 minutes. Carefully flip, and grill until cooked through, 4 to 5 more minutes.
Step 3
Divide grilled vegetable mixture among 4 plates; top with fish.
