Yield: 4 servings
Medium zucchini, sliced - 1/4in. bias cuts, 2
Olive oil, divided use - 1 cup plus 2 Tbsp.
Salt and Pepper - as needed
Roma tomatoes, cored, peeled, halved - 6
Fresh thyme leaves, minced - 8
Garlic Cloves, minced - 6
Spinach leaves, packed - 2 cups
Red bell pepper, roasted, julienned - 1
Snapper fillets - 7 oz each, 4
Pesto broth (Recipe follows) - 2
Brush zucchini with 1 Tbsp. olive oil; season with salt and pepper. Grill until tender.
Place tomatoes in baking pan with 1 cup olive oil; top with thyme, garlic, salt and pepper. Roast in 375F oven 5 to 7 minutes until tender.
Sauté spinach and bell pepper in 1 Tbsp. olive oil; season with salt and pepper.
Season snapper with salt and pepper; grill 2 to 3 minutes on each side.
Place 3 zucchini pieces and 3 tomato halves in serving bowl; place spinach and peppers in center. Place snapper on top of spinach; pour 4 ounces broth over.
Fresh basil, 1/4 lb.
Parmesan cheese - 1 oz.
Garlic cloves - 2
Toasted walnuts - 2 Tbsp.
Olive oil - 1/2 cup
Chicken stock - 2 cups
Butter - 4 Tbsp.
Salt and pepper - to taste
- Mince basil, cheese, garlic and walnuts in food processor. Mix in oil.
- Heat chicken stock; stir in pesto. Whisk in butter; season with salt and pepper.