Grilled Red Snapper With Pesto Recipe
Ingredients
| Basil leaves | 1 Cup (16 tbs) | |
| Parsley sprigs | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Shallot | 1 Small, peeled and quartered | |
| Garlic | 1 Clove (5 gm) (Peeled) | |
| Lemon juice | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Red snapper fillets | 16 Ounce | |
| Tomato | 1 Large, cut into 8 wedges |
Nutrition Facts
Serving size
Calories 51 Calories from Fat 35
% Daily Value*
Total Fat 4 g6%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 128.2 mg5.3%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.81 g3.2%
Sugars 1.4 g
Protein 0.96 g1.9%
Vitamin A 21.7% Vitamin C 24.1%
Calcium 2.5% Iron 3.7%
*Based on a 2000 Calorie diet
Directions
With processor on, slowly pour lemon juice and olive oil through food chute; process until smooth.
Place fillets in a shallow dish.
Spread 1 tablespoon basil mixture over both sides of fillets; cover and chill 30 minutes.
Set aside remaining basil mixture.
Prepare grill.
Arrange fillets in a wire grilling basket coated with cooking spray.
Place basket on grill rack, and grill 4 minutes on each side or until fillets flake easily when tested with a fork.
Cut each fillet in half, and place on individual plates.
Top each with 1 tablespoon basil mixture and 2 tomato wedges.
Chef
