Grilled Red Snapper and Herb Pesto
1/4 cup fresh lemon juice
2 fluid ounces (
1/4 cup) dry white wine
2 rinsed drained anchovy fillets,
chopped (or 1 teaspoon anchovy paste)
15 ounces red snapper
1 cup packed fresh basil leaves
cup packed fresh parsley leaves
1/2 cup packed fresh mint
1 tablespoon + 1 teaspoon olive oil
1/4 teaspoon salt
ground black pepper, to taste
To prepare the marinade, in a gallon-size sealable plastic bag, combine the
juice, wine and anchovies; add the fish. Seal the bag, squeezing out air; turn
to coat the fish.
Refrigerate at least 2 hours or overnight, turning the bag
occasionally. Spray the broiler or grill rack with nonstick cooking spray; place
5" from heat.
Preheat the broiler, or prepare the grill according to the manufacturer's
Meanwhile, in a food processor or blender, combine the basil,
parsley, mint, oil, garlic, salt and pepper; puree until smooth. Transfer to a
Broil or grill the fish 10 minutes. Spread the herb mixture
evenly over the fish; cook 2 minutes more, until the fish flakes easily when
tested with a fork and the pesto is heated through. Divide evenly among 4 plates
and serve at once.
Serves 4. SERVING SIZE: 3 ozs. Red Snapper with 1 tbsp. Pesto POINTS: 4.5
SELECTIONS: 1 Fat, 1 1/2 Proteins, 15 Optional Calories PER SERVING: 189
Calories, 6 g Total Fat, 1 g Saturated Fat, 40 mg Cholesterol, 284 mg Sodium, 7
g Total Carbohydrate, 1 g Dietary Fiber, 24 g Protein, 210 mg Calcium
WW Points: 4 pt.