Grilled Red Snapper With Pesto

Course : Grilling
Serves: 4
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1 cup loosely packed fresh basil leaves
1/4 cup tightly packed fresh parsley sprigs
1/4 teaspoon salt
1/8 teaspoon pepper
1 small shallot peeled and quartered
1 cloves garlic -- peeled
1 tablespoon lemon juice
1 tablespoon olive oil
2 fillets red snapper fillets -- (8-ounce)
1 spray vegetable cooking spray
1 large tomato -- cut into 8 wedges

Preparation / Directions:

Position knife blade in food processor bowl, and add basil leaves, parsley sprigs, salt, pepper, shallot, and garlic. Process until finely chopped. With processor running, slowly pour lemon juice and olive oil through food chute, blending until smooth. Place fillets in a shallow dish. Spread 1 tablespoon basil mixture over both sides of fillets, and cover and chill for 30 minutes. Set aside the remaining basil mixture. Arrange fillets in a wire grilling basket coated with cooking spray, and place on grill rack over medium-hot coals. Cook 4 minutes on each side or until fillets flake easily when tested with a fork. Yield: 4 servings.

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