Grilled Red Snapper
with Herb Pesto1/4 cup fresh lemon juice 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 plus 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 inches 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 ounces
red snapper with 1 tablespoon pesto 4.5 WW points 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 |