1/4 cup fresh lemon juice
1/4 cup dry white wine
2 rinsed drained anchovy fillets, chopped, or
1 teaspoon anchovy paste
15 ounces red snapper fillets
1 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh mint leaves
1 tablespoon plus 1 teaspoon olive oil
2 garlic cloves
1/4 teaspoon salt
Freshly ground black pepper, to taste
To prepare the marinade, in a gallon-size sealable plastic bag, combine the juice, wine and anchovies; add the fish. Seal the bag, squeezing out air; turn to coat the fish.
Refrigerate at least 2 hours or overnight, turning the bag occasionally. Spray the broiler or grill rack with nonstick cooking spray; place 5 inches from heat.
Preheat the broiler, or prepare the grill according to the manufacturer’s instructions.
Meanwhile, in a food processor or blender, combine the basil, parsley, mint, oil, garlic, salt and pepper; puree until smooth. Transfer to a small bowl.
Broil or grill the fish 10 minutes. Spread the herb mixture evenly over the fish; cook 2 minutes more, until the fish flakes easily when tested with a fork and the pesto is heated through. Divide evenly among 4 plates and serve at once.
Serving size: 3 ounces
red snapper with 1 tablespoon pesto
4.5 WW points
1 Fat, 1 1/2 Proteins, 15 Optional Calories PER SERVING: 189 Calories, 6 g Total Fat, 1 g Saturated Fat, 40 mg Cholesterol, 284 mg Sodium, 7 g Total Carbohydrate, 1 g Dietary Fiber, 24 g Protein, 210 mg Calcium