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.

Yield:

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

Ingredients

Pesto:
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
Fish:
6 (6-ounce) red snapper or other firm whitefish fillets
1/4 teaspoon salt
Cooking spray
Remaining ingredient:
3 cups hot cooked orzo

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.