Ingredients
1 medium onion, thinly sliced6 tablespoons lime juice2 tablespoons brown sugar2 tablespoons butter1 tablespoon prepared mustard4 red snapper fillets (6 ounces each)BRUSCHETTA:1/4 cup olive oil8 slices French bread (1 inch thick)8 ounces Havarti cheese, sliced2 cups salsa
Preparation
In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated.
Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork.
Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until cheese is melted. Top with salsa.
Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.
