Nutritional Information Calories: 209 Fat: 2g Protein: 30g Carbohydrates: 17g Fiber: 2g Cholesterol: 52mg. Sodium: 92mg. Red Snapper With Warm Pineapple Salsa Ingredients 4 5 to 6 ounce red snapper fillets with skin (service seafood department) 6 tsp. thawed orange juice concentrate (frozen food) 2.5 cups finely chopped fresh pineapple, canned pineapple can be substituted (produce department) 1/2 cup chopped red bell pepper (produce department) 1 medium size jalapeno pepper (produce department) 1 tbsp. chopped fresh cilantro (produce department) Directions   Lightly coat grill rack with non-stick cooking spray. Preheat the grill to medium. Rinse fish: pat dry with paper towels. Brush fish with 2 teaspoons of the orange juice concentrate. Season with black pepper. Set aside. Tear one 36 by 18 inch piece of heavy duty foil. Fold in half to make an 18 inch square. Place pineapple, red pepper and jalapeno pepper in center. Drizzle with remaining 4 teaspoons orange juice concentrate. Toss to coat. Bring up opposite edges of foil; seal with a double fold. Fold remaining edges together to completely enclose the food, leave some space for steam to expand. Grill foil packet for 10 to 12 minutes or until hot. Place fish on the grill for 5 minutes after starting packet, cooking for 5 to 7 minutes or until fish flakes with a fork (145 degrees F), turning once. Carefuly open foil packet and sprinkle pineapple mixture with cilantro, serve with fish. Servings Serves 4 Time To Cook Prep time: 20 minutes, Cooking time: 10 minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.