Broiled Red Snapper with Sicilian Tomato Pesto

Broiled Red Snapper with Sicilian Tomato PestoRecipe
Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Plum tomatoes work best in this recipe; juicier tomatoes would thin the pesto. No need to seed or peel them. You can make the pesto ahead and keep it chilled. Stir in the tomatoes just before serving.


6 servings (serving size: 1/2 cup orzo, 1 fillet and 1/4 cup pesto)

Recipe from

Cooking Light

Nutritional Information

Calories 437
Caloriesfromfat 22 %
Fat 10.8 g
Satfat 2.4 g
Monofat 4.8 g
Polyfat 2 g
Protein 44.9 g
Carbohydrate 38.9 g
Fiber 3.1 g
Cholesterol 67 mg
Iron 2.9 mg
Sodium 497 mg
Calcium 156 mg


2 cups basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons extravirgin 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 freshly ground black pepper
6 (6-ounce) red snapper or other firm whitefish fillets
1/4 teaspoon salt
Cooking spray
Remaining ingredient:
3 cups hot cooked orzo


To prepare pesto, combine first 4 ingredients in a food processor; process until smooth. Add cheese and red pepper; process until blended. Transfer mixture to a bowl. Add tomato, 1/2 teaspoon salt, and black pepper, stirring gently to combine.

Preheat broiler.

To prepare fish, sprinkle fish with 1/4 teaspoon salt. Arrange fish on a broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily when tested with a fork. Place 1/2 cup orzo on each of 6 plates, and top each serving with 1 fillet and 1/4 cup pesto.


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