Grilled Red Snapper With Pesto

Grilled Red Snapper With Pesto
Nutrition Information
  • Serves: 4
  • Calories: 505
  • Fat: 54g
  • Sodium: 139g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0g
  • 1 cup basil leaves, Loosely packed fresh
  • ¼ cup parsley sprigs, Tightly packed fresh
  • ¼ tsp Salt
  • ⅛ tsp Pepper
  • 1 sm Shallot, peeled and quartered
  • 1 sm Clove garlic, peeled
  • 1 Tbs Lemon juice
  • 1 Tbs Olive oil
  • 2 Red snapper fillets, (8-ounce)
  • Vegetable cooking spray
  • 1 lrg Tomato, cut into 8 wedges
  1. Position knife blade in food processor bowl, and add basil leaves, parsley sprigs, salt , pepper , shallot , and garlic . Process until finely chopped.
  2. With processor running, slowly pour lemon juice and olive oil through food chute, blending until smooth.
  3. 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.
  4. 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
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