| WHOLE GRILLED SNAPPER WITH PINEAPPLE-RED PEPPER SALSA |
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Makes 2 servingsPineapple-Red Pepper Salsa 2 tablespoons Crisco Pure Canola Oil 1 cup chopped fresh pineapple 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 tablespoon chopped garlic 1/2 cup chopped ripe tomatoes 2 tablespoons chopped cilantro Salt and pepper to taste For Pineapple-Red Pepper Salsa, in a large bowl, combine the Crisco Pure Canola Oil, pineapple, red bell pepper, red onion, and garlic. Stir to mix well. Add the tomatoes and cilantro and stir gently to mix. Taste and add salt and pepper. Let stand at least 1 hour before serving. Can be made 1 day in advance and stored in the refrigerator. Whole Grilled Snapper Crisco No-Stick Cooking Spray 1 (1-1/2 to 2 pound) whole red snapper Crisco Pure Canola Oil Salt and pepper For Whole Grilled Snapper, spray the fish grilling basket with Crisco No-Stick Cooking Spray. Brush the fish with Crisco Pure Canola Oil and season with salt and pepper to taste. Grill the fish over medium heat until almost half done. Turn over once and finish cooking. Serve topped with the Pineapple-Red Pepper Salsa. Enjoy! |
