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Grilled Red Snapper With Herb Pesto

Red Snapper meets a charming bold flavor

Nutrition Info: Calories 189, Fat 6g, Saturated Fat 1g, Cholesterol 40 mg, Sodium 284mg, Carbohydrate 7g, Fiber 1g, Protein 24g, Calcium 210mg
Grilled Red Snapper With Herb Pesto Photo
Yield: Serves 4


  • 1/4 cup fresh lemon juice
  • 1/4 cup dry white wine
  • 1 tsp. anchovy paste
  • 15 oz. red snapper fillets
  • 1 cup packed fresh basil leaves
  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh mint leaves
  • 1 Tbs. plus 1 tsp. olive oil
  • 2 garlic cloves
  • 1/4 tsp. salt
  • Freshly ground black pepper, to taste
  • Cooking spray


  1. To prepare the marinade, in a gallon-size sealable plastic bag, combine the juice, wine and anchovies; add the fish
  2. Seal the bag, squeezing out air; turn to coat the fish
  3. Refrigerate at least 2 hours or overnight, turning the bag occasionally
  4. Spray the broiler or grill rack with nonstick cooking spray; place 5 inches from heat
  5. Preheat the broiler, or prepare the grill according to the manufacturer's instructions
  6. Meanwhile, in a food processor or blender, combine the basil, parsley, mint, oil, garlic, salt and pepper; puree until smooth
  7. Transfer to a small bowl
  8. Broil or grill the fish 10 minutes
  9. 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
  10. Divide evenly among 4 plates and serve at once

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