From Jesse Cool

Snapper is a favorite fish of mine, and broiled with this lively pesto, it is transformed into a glorious meal. I like it with boiled potatoes and the first-of-the-season baby carrots. Drizzle a little extra-cold pesto on the vegetables. The sauce tastes different when served chilled.

1 cup firmly packed organic curly parsley, stems removed
1 garlic clove
2 tablespoons slivered almonds
¼ cup (1 ounce) grated Parmesan or Asiago cheese
Juice of 1 large organic lemon
¼ cup organic extra virgin olive oil (or enough to create a smooth, loose paste)
4 red snapper fillets (about 1½ pounds total)
1 teaspoon paprika

Preheat the broiler.

Place the parsley, garlic, almonds, and cheese in a food processor or blender. Pulse until pureed. Add the lemon juice. Gradually add the oil and puree until the sauce is smooth.

Brush both sides of the fillets with the pesto. Sprinkle with the paprika.

Lightly oil the broiler pan. Place the fillets on the pan and broil for 5 to 10 minutes, or until opaque.

Makes 4 servings

Kitchen Tip: I also like to serve this fish chilled on top of a bed of salad greens. Or, pack it in a picnic basket along with a baguette for sandwiches in the park or on the beach.
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See also Jesse’s Cornmeal-Crusted Cod with Organic Garlicky Spinach Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: Lisa Koenig
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