Broiled red snapper with pesto vinaigrette
8
Points®
Total time: 16 min • Prep: 6 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Consider this a super-easy meal that is perfect for entertaining. It comes together in mere minutes. Be sure to use the freshest fish you can find. If red snapper isn't available, try sea bass, branzino, flounder, or whiting. Lining the broiler pan with foil and then lightly spraying the foil with non-stick spray will make cleanup a cinch. Store-bought pesto is a bottled convenience that adds uncommon flavor. The vinegar adds a nice dose of acidity to cut through the richness of the fish.
Ingredients
Veracruz-style red snapper
20 oz
Uncooked zucchini
1 medium
Radicchio
3 oz
Uncooked red onion(s)
0.5 medium
Table salt
0.5 tsp
Black pepper
0.25 tsp
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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