Broiled Red Snapper with Sicilian Tomato Pesto

After tonight, Alan declared that he has a new favorite meal!

Pesto:
1 c. basil leaves
2 tbls. pine nuts, toasted
2 tbls. extra-virgin olive oil
2 garlic cloves, minced
1/4 c. grated Parmigiano-Reggiano cheese
1/8 tsp. crushed red pepper flake
1 1/2 c. chopped plum tomatoes (about 3)
1/2 tsp. salt
1/2 tsp. black pepper

Fish:
6 (6 oz) red snapper or other firm whitefish fillets
1/4 tsp. salt
Cooking spray

Remaining ingredient:
3 cups hot cooked orzo

Directions:

To prepare pesto, place first 4 ingredients in a food processor; process until smooth.  Add cheese and red pepper; process until blended.  Transfer mixture to a bowl.  Add tomato, 1/2 tsp. salt, and black pepper, stirring gently. 

Preheat broiler and broiler pan. 

To prepare fish, sprinkle with salt.  Arrange fish on broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily.  Place orzo on plate; top with fish and pesto. 

Nutritional Info: 437 calories, 10.8 fat grams (for 1/2 c. orzo, 1 fillet, 1/4 c. pesto)

I served mine with broiled asparagus.  Simply place asparagus (with thick end cut where it naturally breaks when bent) on cooking sheet coated with cooking or olive oil spray.  Spray or drizzle with olive oil and sprinkle with salt and lemon pepper and toss.  Cooked along side the fish in the oven, it will cook in the same amount of time!