WHOLE GRILLED SNAPPER WITH PINEAPPLE-RED PEPPER SALSA

WHOLE GRILLED SNAPPER WITH PINEAPPLE-RED PEPPER SALSA





Makes 2 servings







Pineapple-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!