• Grilled Red Snapper With Pesto

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    • 1 c. Loosely packed fresh basil leaves
    • 1/4 c. Tightly packed fresh parsley sprigs
    • 1/4 tsp Salt
    • 1/8 tsp Pepper
    • 1 sm Shallot, peeled and quartered
    • 1 sm Clove garlic, peeled
    • 1 Tbsp. Lemon juice
    • 1 Tbsp. Extra virgin olive oil
    • 2 x Red snapper fillets, (8-oz) Vegetable cooking spray
    • 1 lrg Tomato, cut into 8 wedges


    1. Position knife blade in food processor bowl, and add in basil leaves, parsley sprigs, salt, pepper, shallot, and garlic. Process till finely minced.
    2. With processor running, slowly pour lemon juice and extra virgin olive oil through food chute, blending till smooth.
    3. Place fillets in a shallow dish. Spread 1 Tbsp. basil mix over both sides of fillets, and cover and refrigeratefor 30 min. Set aside the remaining basil mix.
    4. Arrange fillets in a wire grilling basket coated with cooking spray, and place on grill rack over medium-warm coals. Cook 4 min on each side or possibly till fillets flake easily when tested with a fork.
    5. Yield: 4 servings.
    6. NOTES : Cut each fillet in half, and place on individual serving plates.
    7. Garnish each fillet with 1 Tbsp. basil mix and 2 tomato wedges.

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