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Grilled Red Snapper With Pesto Recipe
|Basil leaves||1 Cup (16 tbs)|
|Parsley sprigs||1⁄4 Cup (4 tbs)|
|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|
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
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.
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.