Broiled red snapper with pesto vinaigrette
Veracruz red snapper
20 oz, (4 – 5-ounce) skinless
1 medium, cut into 4 lengthwise slices
3 oz, head, cut into 8 wedges
Uncooked red onion(s)
½ medium, cut into 4 (1⁄4-inch-thick) rounds
¼ tsp, freshly ground
Store-bought pesto sauce
- Spray the broiler rack with nonstick spray; preheat the broiler. Lightly spray both sides of the snapper, zucchini, radicchio, and onion with nonstick spray, then sprinkle with the salt and pepper.
- Place the snapper, zucchini, and onion on the broiler rack; broil 4 inches from the heat until lightly browned, about 4 minutes. Turn the snapper, zucchini, and onion and add the radicchio to the broiler rack; broil 4 inches from the heat until the fish is just opaque in the center, the zucchini and onion are tender, and the radicchio is slightly wilted, about 4 minutes longer.
- Meanwhile, combine the pesto and vinegar in a small bowl. Arrange the fish and vegetables on a large platter. Drizzle with the pesto and serve at once. Yields 1 fish fillet, 1⁄4 of vegetables, and 1 tablespoon pesto per serving.