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Ingredients
- 4 red snapper fillets (1 lb.)
- 2 zucchini
- 3/4 cup KRAFT Greek Vinaigrette Dressing
- 3 cups hot cooked long-grain white rice
Method
- Place fish in large shallow dish.
- Cut zucchini lengthwise in half, then cut each piece crosswise in half.
- Arrange zucchini around fish.
- Pour dressing over fish and zucchini.
- Refrigerate 30 min.
- to marinate.
- Heat greased grill to medium-high heat.
- Drain fish and zucchini; discard marinade.
- Grill fish and zucchini 5 to 6 min.
- on each side or until fish flakes easily with fork and zucchini is crisp-tender.
- Serve over rice.
