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 fillets

1 cup packed fresh basil leaves

1/2 cup packed fresh parsley leaves

1/2 cup packed fresh mint leaves

1 tablespoon + 1 teaspoon olive oil

2 garlic cloves

1/4 teaspoon salt

Freshly 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 instructions.

Meanwhile, in a food processor or blender, combine the basil, parsley, mint, oil, garlic, salt and pepper; puree until smooth. Transfer to a small bowl.

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.