Grilled Red Snapper With Pesto

Recipe Ingredients

1 cup	40g / 1.4oz	Loosely packed fresh basil leaves
1/4 cup	4g / 0.1oz	Tightly packed fresh parsley sprigs
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 teaspoon	5ml	Shallot (small)
		Peeled and quartered
1		Garlic - peeled
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Olive oil
2		Red snapper fillets - (8-ounce)
		Vegetable cooking spray
1		Tomato - cut into 8 wedges (large)

Recipe Instructions

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.

Source:
Cooking Light, June 1994, page 84

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