Makes 4 Servings

Fresh-caught fish paired with bright lime-infused cilantro pesto brings out the best of this white-flesh fish.  The recipe is inspired by one I enjoyed at Mirador in Arenas del Mar Resort in Manuel Antonio, Costa Rica.  Arenas del Mar prides itself on being entirely gluten-free.

The red snapper is delicious served with quinoa pilaf and cilantro pesto drizzled over the top and around the fish.  Great made with pan-seared or grilled boneless chicken breast instead of fish.

Cilantro Pesto

2 large bunches fresh cilantro, about 3 cups of leaves (not packed)
2 tablespoons olive oil
Juice of 1 lime
1-2 pinches of salt, to taste

To make Cilantro Pesto, wash cilantro, remove leaves and pat them dry between paper towels. Place leaves in a food processor and process about 1 minute.

Add 2 tablespoons olive oil and lime juice. Process until smooth. Add salt and blend. Set aside to serve with red snapper.

Red Snapper
1 tablespoon olive oil
1 tablespoon butter or olive oil
1 1/3 pounds red snapper, striped bass or similar white flesh fish filets, cut into 4 portions
Salt and pepper, to taste

To prepare Red Snapper, place olive oil and butter in a pan and warm over medium heat. Add 4 pieces of snapper, skin-side down, and cook until crispy, about 4 minutes. Turn the fish and sauté the other side until browned, about 3 minutes (internal temperature should register 125°F).

Transfer fish filets on a serving platter.  Drizzle with Cilantro Pesto.