Ingredients
3/4
lb red snapper fillets, cut into 2 serving pieces
1
tablespoon olive oil
2
tablespoons lemon juice
2
tablespoons chopped fresh basil
1
tablespoon chopped fresh rosemary
1
clove garlic, finely chopped
2
tablespoons chopped ripe olives
1/2
small zucchini, sliced (1/2 cup)
1/2
small tomato, chopped (1/4 cup)
Preparation
In 8-inch square (2-quart) glass baking dish, place fish. In small bowl, mix oil, lemon juice, basil, rosemary and garlic; pour over fish. Cover; refrigerate 2 hours to marinate.
Remove fish from marinade; set aside. Pour marinade into 1-quart saucepan. Add olives, zucchini and tomato to marinade. Cook over medium heat 4 to 5 minutes, stirring occasionally, until zucchini is crisp-tender.
Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish, skin sides down, on grill. Cover grill; cook over medium heat 10 to 15 minutes or until fish flakes easily with fork. Spoon tomato olive mixture over snapper.
