| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Loosely packed fresh basil |
|
|
leaves |
| 1/4 |
c |
Tightly packed fresh parsley |
|
|
sprigs |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 |
|
Shallot, peeled and |
|
|
quartered |
| 1 |
|
Clove garlic, peeled |
| 1 |
T |
Lemon juice |
| 1 |
T |
Olive oil |
| 2 |
|
Red snapper fillets |
|
|
8-ounce |
|
|
Vegetable cooking spray |
| 1 |
|
Tomato, cut into 8 wedges |
INSTRUCTIONS
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. Per serving: 96 Calories; 4g Fat (39%
calories from fat); 10g Protein; 5g Carbohydrate; 16mg Cholesterol;
167mg Sodium NOTES : Cut each fillet in half, and place on individual
serving plates. Garnish each fillet with 1 tablespoon basil mixture
and 2 tomato wedges. Recipe by: Cooking Light, June 1994, page 84
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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