Recipe - Grilled Red Snapper Burger With Mango Ketchup

1 cup Loosely packed fresh basil
leaves
One fourth cup Tightly packed fresh parsley
sprigs
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 small Shallot, peeled and
quartered
1 small Clove garlic, peeled
1 tablespoon Lemon juice
1 tablespoon Olive oil
2 Red snapper fillets,
(8ounce)
Vegetable cooking spray
1 lg Tomato, cut into 8 wedges

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 mediumhot coals. Cook 4 minutes on each side or
until fillets flake easily when tested with a fork. Yield: 4 servings.

Per serving: 96 Calories; 4g Fat (39% calories from fat); 10g Protein; 5g
Carbohydrate; 16mg Cholesterol; 167mg Sodium

NOTES : Cut each fillet in half, and place on individual serving plates.
Garnish each fillet with 1 tablespoon basil mixture and 2 tomato wedges.

Recipe by: Cooking Light, June 1994, page 84

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.