Broiled Red Snapper with Pesto Vinaigrette

6
5
5
Smartpoints value per serving
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
4
Difficulty
Moderate
Save time on cleanup — line the broiler pan with foil and lightly spray the foil with nonstick spray.

Ingredients

Veracruz red snapper

20 oz, (4 – 5-ounce) skinless

uncooked zucchini

1 medium, cut into 4 lengthwise slices

uncooked radicchio

3 oz, head, cut into 8 wedges

uncooked red onion(s)

½ medium, cut into 4 (1⁄4-inch-thick) rounds

table salt

½ tsp

black pepper

¼ tsp, freshly ground

store-bought pesto sauce

3 Tbsp

balsamic vinegar

1 Tbsp

Instructions

  1. 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.
  2. 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.
  3. 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.

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