June Plum Marinated Snapper & Vegetables

PREP TIME: 30 Minutes          DIFFICULTY:  Easy          YIELD: 4 Servings

---

       Ingredients

• 2/3 cup purchased Springvale June Plum Vinaigrette
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon of finely crushed fresh
  Jamaican scotch bonnet peppers
• 4 slices of 5-6 ounce red snapper fillets
• 16 String bean spears, each trimmed to
  4-inch length
• 10 ounces plum tomatoes, coarsely
  chopped
• 2 small yellow squash, thinly sliced on diagonal

Directions

• Preheat oven to 350°F. Blend Springvale’s June Plum Vinaigrette, lemon juice and finely crushed pepper in small bowl to make a delectable marinade.
•  Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each.
• Sprinkle fish lightly with salt and pepper.
• Spread each fillet with 1 tablespoon of the marinade mixture. 
• Top each fillet with string beans, tomatoes
  and squash, then dollop or spoon the remaining marinade mixture on each
  piece of  fillet.
• Fold sides of foil over fish and  vegetables, covering completely; seal packets closed.
• Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.

Related Topics

Rate This Recipe

Get free premium widgets for your blog and website.

FOLLOW US ON