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Bahamian Snapper Recipe

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This recipe for Bahamian Snapper is from The Caloosa Saddle Club's Campout Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
4 red snapper fillets (4 to 6 oz. each)
1/2 fresh mango, diced
1/2 fresh papaya, diced
1/2 small onion, chopped
2 tablespoons fresh lime juice
2 tablespoons grated fresh ginger
1/2 small jalapeno pepper, seeded and finely chopped
1 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh parsley
1/2 teaspoon whole cloves
Pepper to taste
Directions:
Directions:
Preheat grill to medium-high.

CENTER one fish fillet on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Combine remaining ingredients; spoon over fish.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.


GRILL 8 to 10 minutes in covered grill.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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