1 cup loosely packed fresh basil leaves
1/4 cup tightly packed fresh parsley sprigs
1/4 teaspoon salt
1/8 teaspoon pepper
1 small shallot
peeled and quartered
1 small cl garlic -- peeled
1 tablespoon lemon juice
1 tablespoon olive oil
2 red snapper fillets -- (8-ounce)
vegetable cooking spray
1 large tomato -- cut into 8 wedges
Instructions:
Position knife blade in food processor bowl, and add basil leaves,
parsley sprigs, salt, pepper, shallot, and garlic. Process until finely
chopped. With processor running, slowly pour lemon juice and olive
oil through food chute, blending until smooth. Place fillets in a
shallow dish. Spread 1 tablespoon basil mixture over both sides of
fillets, and cover and chill for 30 minutes. Set aside the remaining
basil mixture. Arrange fillets in a wire grilling basket coated with
cooking spray, and place on grill rack over medium-hot coals. Cook
4 minutes on each side or until fillets flake easily when tested with
a fork. Yield: 4 servings.
