I just made this dish last night as a quick weeknight meal, and we LOVED it! We used a different (in season) whitefish and I pan seared it in lieu of broil due to thickness (it was a thinner cut of fish), but otherwise made the pesto as prescribed - extremely yummy! We also skipped the orzo to go with garlic bread instead, which I think was a great idea in hindsight since the extra pesto on top of the bread made this a wonderful meal. Serve with steamed green beans - it's ready in ~20 minutes total from start to finish. This is a keeper; enjoy!
Broiled Red Snapper with Sicilian Tomato Pesto
More From Cooking Light
- Calories: 437
- Calories from fat: 22%
- Fat: 10.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 2g
- Protein: 44.9g
- Carbohydrate: 38.9g
- Fiber: 3.1g
- Cholesterol: 67mg
- Iron: 2.9mg
- Sodium: 497mg
- Calcium: 156mg
- 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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