Grilled Red Snapper with Herb Pesto

Marinating and grilling really bring out the flavors of fish, and a concentrated
herb pesto enhances it even more. If you can't find red snapper, try trout,
flounder, sole, or any non-oily fish fillet.

Makes 4 servings

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.

SERVING SIZE:  3 ozs Red Snapper with 1 tbsp. Pesto

POINTS:  4.5 (4)

PER SERVING: 189 Calories, 6 g Total Fat, 1 g Saturated Fat,
284 mg Sodium, 7 g Total Carbohydrate,
1 g Dietary Fiber, 24 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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