Broiled Red Snapper with Herb Pesto - Renal-Friendly

[okarol]

From Eat Renal-Friendly, with June Martin

June Martin is a Registered Dietitian who has been working with PD, Hemodialysis and CKD patients for almost 10 years at Grand River Hospital in Kitchener, On. She is currently the Chair of the Canadian Association of Nephrology Dietitians and was part of the team behind "Spice It Up!", a series of cookbooks for CKD patients. June has two small children, ages 4 and 6 and regularly volunteers at their school. You can contact June at blogs@kidney.ca.

Broiled Red Snapper with Herb Pesto
15 oz red snapper
Herb Pesto:
2 cups herbs (basil, parsley, cilantro mint)
2 garlic cloves
¼ cup olive oil
2 tbsp limejuice

Pulse all Pesto ingredients in a blender until smooth. If you don't have a blender, finely chop the herbs & garlic and whisk in oil and limejuice to blend. Set the oven temperature dial to broil. Generously coat snapper fillets with pesto and broil for approximately 10 minutes or until fish flakes.

[vivisfab]

yuuum. great recipe.

[Mimi]

Oh boy!  This one I have to try!

[monrein]

That's a great recipe for anyone....I do a very similar thing with salmon on a cedar plank on the barbeque.  I'll try the red snapper like this.  Yum.