Grilled Red Snapper With Pesto
|Basil leaves||1 Cup (16 tbs)|
|Parsley sprigs||1⁄4 Cup (4 tbs)|
|Shallot||1 Small, peeled and quartered|
|Garlic||1 Clove (5 gm) (Peeled)|
|Lemon juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Red snapper fillets||16 Ounce|
|Tomato||1 Large, cut into 8 wedges|
Place first 6 ingredients in a food processor; process until finely chopped.
With processor on, slowly pour lemon juice and olive oil through food chute; process until smooth.
Place fillets in a shallow dish.
Spread 1 tablespoon basil mixture over both sides of fillets; cover and chill 30 minutes.
Set aside remaining basil mixture.
Arrange fillets in a wire grilling basket coated with cooking spray.
Place basket on grill rack, and grill 4 minutes on each side or until fillets flake easily when tested with a fork.
Cut each fillet in half, and place on individual plates.
Top each with 1 tablespoon basil mixture and 2 tomato wedges.