Red Snapper with Parsley-Almond Pesto

Drizzle a little extra cold pesto on the vegetables for added flavor. Recipe courtesy of Jesse Ziff Cool.

SERVINGS
4

INGREDIENTS
1 cup firmly packed curly parsley, stems removed
1 garlic clove
2 tablespoons slivered almonds
1/4 cup (1 ounce) grated Parmesan or Asiago cheese
Juice of 1 large lemon
1/4 cup extra virgin olive oil (for enough to create a smooth paste)
4 red snapper fillets (about 1 1/2 pounds total)
1 teaspoon paprika

PREPARATION
1. Preheat the broiler.

2. Place the parsley, garlic, almonds, and cheese in a food processor or blender. Pulse until pureed. Add the lemon juice. Gradually add the oil and puree until the sauce is smooth.

3. Brush both sides of the fillets with the pesto. Sprinkle with the paprika.

4. Lightly oil the broiler pan. Place the fillets on the pan and broil for 5 to 10 minutes, or until opaque.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 365
Total Fat: 21 g
Cholesterol: 68 mg
Sodium: 271 mg
Carbohydrates: 5 g
Fiber: 271 g
Protein: 40 g

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