Broiled Red Snapper with Sicilian Tomato Pesto

Broiled Red Snapper with Sicilian Tomato Pesto
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
  • Cooking spray
  • ¼ teaspoon salt
  • Fish:
  • 6 (6-ounce) red snapper or other firm whitefish fillets
  • 2 tablespoons extravirgin olive oil
  • 1/8 teaspoon crushed red pepper
  • + 25 more ingredients
    • 2 cups basil leaves
    • Pesto:
    • Fish:
    • Cooking spray
    • ¼ teaspoon salt
    • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
    • 6 (6-ounce) red snapper or other firm whitefish fillets
    • ½ teaspoon salt
    • Pesto:
    • 1/8 teaspoon crushed red pepper
    • ½ teaspoon freshly ground black pepper
    • 2 garlic cloves, minced
    • 3 cups hot cooked orzo
    • Remaining ingredient:
    • Remaining ingredient:
    • ½ teaspoon salt
    • 2 tablespoons pine nuts, toasted
    • 2 tablespoons pine nuts, toasted
    • 2 cups basil leaves
    • 2 tablespoons extravirgin olive oil
    • 1 ½ cups chopped plum tomato (about 3 medium)
    • ½ teaspoon freshly ground black pepper
    • 3 cups hot cooked orzo
    • 1 ½ cups chopped plum tomato (about 3 medium)
    • 2 garlic cloves, minced

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 ...

View full recipe at My Recipes

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