Coconut rice is served with chicken breast chunks that have been stir-fried with sesame oil and honey after being marinated with ginger and lime. An easy dish with little ingredients, but the flavor is amazing!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 fillets |
Ingredients
- 6 (5 ounce) red snapper fillets
- 1 (8 ounce) bottle Italian-style salad dressing
- 1 serving cooking spray
- 1 lemon, thinly sliced
- 1 jalapeno pepper, thinly sliced
Instructions
- Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
- Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
- Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 673 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was just ok. It’s very easy, but could probably use more flavor. The jalapeno didn’t add any flavor at all, except on the tiny spots that it was touching. The recipes says to flip the fish halfway through grilling, however the toppings would all fall off. I just kept it on the same side for 10 mins (lid closed), and the fish was cooked perfectly.