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Vegetable-Stuffed Pork Chops
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Grilled Snapper with Pesto
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1-1/2
cups packed fresh basil leaves
1-1/2
cups packed fresh cilantro or parsley
1/4
cup packed fresh mint leaves
1/4
cup olive oil
3
tablespoons lime juice
3
cloves garlic, chopped
1
tablespoon sugar
1/2
teaspoon salt
4
(6-ounce) snapper or grouper fillets
Black pepper
Lemon wedges and additional basil leaves for garnish (optional)
Preparation:
1.
Combine basil, cilantro, mint, oil, lime juice, garlic, sugar and salt in food processor or blender; process until smooth.
2.
Spread about 1/2 teaspoon pesto on each side of fillets. Sprinkle both sides with pepper to taste. Arrange fish in single layer in grill basket coated with nonstick cooking spray. Grill, covered, over medium-hot coals 3 to 4 minutes per side or until fish flakes easily when tested with fork. Serve with remaining pesto. Garnish, if desired.
Nutritional Information:
| Serving Size: 6 ounces of snapper plus about 1 tablespoon of remaining pesto | |
| Sodium | 401 mg |
| Protein | 36 g |
| Fiber | 1 g |
| Carbohydrate | 6 g |
| Cholesterol | 62 mg |
| Saturated Fat | 2 g |
| Total Fat | 16 g |
| Calories from Fat | 46 % |
| Calories | 313 |
Dietary Exchange:
| Meat | 5 |
| Vegetable | 1 |
This recipe appears in:
Fish
