Ingredients

2 T lime juice4

2 T granulated sugar

1 T olive oil

2 T tarragon vinegar

1 tsp seasoned salt

1/4 tsp black bepper

1/2 cup juliennned red onion

1/4 cup julienned red pepper

1/4 cup julienned yellow pepper

1/4 cup julienned yellow pepper

2 T crushed pineapple

4 6 to 8 oz red snapper fillets (skinless)

3 T fresh rosemary

Preparation

  1. in a bowl, mix lime juice, sugar, olive oil, vinegar, seasoned salt, black pepper, red onion and red and yellow pepper, and crushed pineapple. Refrigerate for one hour.
  2. tear off about 24" aluminum foil. Place filets in center of foil, side byside. Fold up the edges of the foil to make a lip on all sides.
  3. Pour mixture over the filets. Place fresh rosemary sprigs on top of the fish. Tear off another sheet of foil and place on top of the fish; fold the sides of foil to seal all of the edges. Preheat grill to medium high.
  4. Place packet on grill and cook for 10 min 5.once cooked, remove from grill, cut the top of the foil open and serve.