Grilled Red Snapper w/ Pesto
Source of Recipe
Cooking Light, June 1994, page 84
Recipe Introduction
may be best to use for living lean due to the oil included, unless you reduce the amount
List of Ingredients
1 cup loosely packed fresh basil leaves
1/4 cup tightly packed fresh parsley sprigs
(original recipe calls for 1/4 teaspoon salt )
1/8 teaspoon pepper
1 small shallot
peeled and quartered
1 small clove garlic peeled
1 tablespoon lemon juice
1 tablespoon olive oil
16 ounces red snapper fillets (2 8-oz fillets)
Vegetable cooking spray
1 large tomato cut into 8 wedgesRecipe
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. .
Notes: Cut each fillet into appropriate portions, and place on individual serving plates. Garnish each fillet with basil mixture and tomato wedges.
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