Grilled Creole Snapper

Ingredients

• 4 servings rice hot cooked
• 1.5 pounds sushi-grade yellowtail flounder red
• 2 tablespoons parsley fresh chopped
• 0.5 medium bell pepper green cut in half
• 0.3 cup spring onion thinly sliced
• 1 medium onion cut into fourths
• 0.3 teaspoon hot sauce red
• 1.5 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 0.5 teaspoon thyme leaves dried
• 2 medium tomatoes 

Equipment

• bowl
• grill
• aluminum foil

Directions

1. Heat coals or gas grill for direct heat. Spray large piece of heavy-duty aluminum foil with cooking spray.
2. Place tomatoes, onion and bell pepper on foil. Wrap foil securely around vegetables. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 6 minutes, turning once.
3. While vegetables are grilling, mix green onions, vinegar, thyme, salt and pepper sauce in medium bowl; set aside.
4. Spray fish and hinged wire grill basket with cooking spray.
5. Place fish in basket; add to grill with vegetables. Cover and grill fish 7 to 8 minutes, turning once, until fish flakes easily with fork.
6. Place fish on serving platter; keep warm. Coarsely chop grilled vegetables. Toss vegetables, parsley and green onion mixture; spoon over fish.
7. Serve with rice.