Spray PAM on the bottom of a shallow foil baking pan.

Sprinkle season salt on both sides of Snapper fillets and place in bottom of foil baking pan not overlapping.

Slice Onion, bell peppers and tomatoes into rings. Place on top of Snapper fillets.

Sprinkle lime juice and Worcestershire sauce on top of all. Add ½ stick butter cut into thin squares and spread out over whole pan. [Note: lighter/non-dairy version just spray more PAM on top instead of adding butter].

Cover with aluminum foil and place on hot BBQ grill for ~ 15-20 mis. Near the end, poke a few holes in bottom of pan to allow liquid to drain.