Broiled Red Snapper With Sicilian Tomato Pesto

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Plum tomatoes work best in this recipe. No need to seed or peel them. You can make the pesto ahead, and keep it chilled. Stir in the tomatoes just before serving.

Ingredients

• 2 cups basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 1/8 teaspoon crushed red pepper
• 1 1/2 cups chopped plum tomato (about 3 medium) 1/2 teaspoon salt
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 (6-ounce) red snapper or other firm, white fish fillets
• 1/4 teaspoon salt
• Cooking spray
• 3 cups hot cooked orzo

Directions

1. To prepare pesto, combine first 4 ingredients in a food processor; process until smooth.
2. Add cheese and red pepper; process until blended.
3. Transfer mixture to a bowl.
4. Add tomato, 1/2 teaspoon salt, and black pepper, stirring gently to combine.
5. Preheat broiler.
6. To prepare fish, sprinkle fish with 1/4 teaspoon salt.
7. Arrange fish on a broiler pan coated with cooking spray; broil 8 minutes or until fish flakes easily when tested with a fork.
8. Place 1/2 cup orzo on each of 6 plates; top with each serving with 1 fillet and 1/4 cup pesto.

Yield: 6 servings