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      RECIPE TITLE " Red Snapper with Hawaiian Pesto Sauce Recipe"
    Source: Burt Wolf's Table, courtesy of Cooking.com

    yieldsServes 4 time--- difficultymoderate

    We swear, as soon as the sap begins to rise in spring and the air begins to warm up just a bit, the male genes kick in and out comes the barbecue grill. Well, for just that time, this is the perfect recipe! You get a bonus here because the sauce is not only sweet and sour, but a little hot, too-a tantalizing triple whammy. If you prefer, you may substitute such cuts of meat as flank steak or skirt steak, or even sirloin; the better the cut of beef, the less time needed to marinate. Serve with a green salad or steamed green beans if you wish.

      RECIPE INGREDIENTS

    For the Pesto Sauce:
    4 tablespoons vegetable oil
    1/2 cup fresh ginger, sliced into matchstick shapes
    4 cloves garlic, peeled and minced
    1/4 cup nuts (macadamia nuts, cashew, pine nuts,
    or any combination)
    1/4 cup minced cilantro leaves
    1/4 cup minced basil leaves
    Juice of 1 lemon
    Tabasco sauce, to taste
    1 tablespoon sesame oil

    For the Red Snapper:
    Juice of 1 lemon
    2 cups fish stock (or chicken stock or water)
    1 pound red snapper fillets, cut into four
    4-ounce portions

    Taste Of Hawaii
    Taste Of Hawaii New cuisine from this crossroads of Polynesia, Portugal, China, Japan, Thailand, Vietnam & the Philippines. 150 recipes from a master chef

      RECIPE METHOD

    FOR THE SAUCE: In a small saucepan over medium-high heat, heat 2 tablespoons of the vegetable oil. Add the ginger and garlic, reduce the heat to medium, and cook for 1 minute, stirring constantly.

    Pour the cooked ginger and garlic into a blender, add all the other sauce ingredients, including the remaining oil, and process until smooth, about 2 minutes.

    FOR THE FISH: Select a pan that will hold all of the fish in one compact layer. Pour in the lemon juice and stock or water and bring to a simmer. Place the fish into the simmering liquid and cook for 8 minutes, or until the fish is fully cooked to your taste. Remove the fish from the pan and hold aside on a covered plate.

    Raise the heat to high and boil down the remaining cooking liquid until you have only a 1/2 cup of liquid left. Then add in the contents of the blender. Stir and cook for 2 minutes, until the sauce is heated.

    Place the fish on a serving dish and pour the sauce over the fish.

    Recipe reprinted by permission of Doubleday. All rights reserved.

      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 355 Fat: 25g Carbohydrates: 9g
    Cholesterol: 42mg Sodium: 79mg Protein: 25g
    Fiber: 2g % Cal. from Fat: 63% % Cal. from Carbs: 10%

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