Grilled red snapper with pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Loosely packed fresh basil leaves |
| ¼ | cup | Tightly packed fresh parsley sprigs |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | small | Shallot, peeled and quartered |
| 1 | small | Clove garlic, peeled |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Olive oil |
| 2 | Red snapper fillets, (8-ounce) | |
| Vegetable cooking spray | ||
| 1 | large | Tomato, cut into 8 wedges |
Directions
Position knife blade in food processor bowl, and add basil leaves, parsley sprigs, salt, pepper, shallot, and garlic. Process until finely chopped.
With processor running, slowly pour lemon juice and olive oil through food chute, blending until smooth.
Place fillets in a shallow dish. Spread 1 tablespoon basil mixture over both sides of fillets, and cover and chill for 30 minutes. Set aside the remaining basil mixture.
Arrange fillets in a wire grilling basket coated with cooking spray, and place on grill rack over medium-hot coals. Cook 4 minutes on each side or until fillets flake easily when tested with a fork. Yield: 4 servings.
Per serving: 96 Calories; 4g Fat (39% calories from fat); 10g Protein; 5g Carbohydrate; 16mg Cholesterol; 167mg Sodium NOTES : Cut each fillet in half, and place on individual serving plates.
Garnish each fillet with 1 tablespoon basil mixture and 2 tomato wedges.
Recipe by: Cooking Light, June 1994, page 84 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.