Broiled Red Snapper with Sicilian Tomato Pesto

Plum tomatoes work best in this recipe; juicier tomatoes would thin the pesto. No need to seed or peel them. You can make the pesto ahead and keep it chilled. Stir in the tomatoes just before serving.

Yield: 6 servings (serving size: 1/2 cup orzo, 1 fillet and 1/4 cup pesto)

Ingredients

• Pesto:
• 2  cups  basil leaves
• 2  tablespoons  pine nuts, toasted
• 2  tablespoons  extravirgin olive oil
• 2  garlic cloves, minced
• 1/4  cup  (1 ounce) grated Parmigiano-Reggiano cheese
• 1/8  teaspoon  crushed red pepper
• 1 1/2  cups  chopped plum tomato (about 3 medium)
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 
  Fish:
• 6  (6-ounce) red snapper or other firm whitefish fillets
• 1/4  teaspoon  salt
• Cooking spray
• 
  Remaining ingredient:
• 3  cups  hot cooked orzo

Preparation

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 1/4 teaspoon salt. Arrange fish on a broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily when tested with a fork. Place 1/2 cup orzo on each of 6 plates, and top each serving with 1 fillet and 1/4 cup pesto.

Nutritional Information

Calories:

437 (22% from fat)

Fat:

10.8g (sat 2.4g,mono 4.8g,poly 2g)

Protein:

44.9g

Carbohydrate:

38.9g

Fiber:

3.1g

Cholesterol:

67mg

Iron:

2.9mg

Sodium:

497mg

Calcium:

156mg