Tilapia with Sundried Tomato Pesto

1/8  cup		Tomatoes - Sundried, Oil Packed, Drained
1/2  tablespoon		Olive Oil
1		Garlic Clove - Fresh
1/2  teaspoon		Table Salt
2		Atlantic Halibut - Raw, Fillets
1/8  cup		Lemon Juice - Fresh
1		Smart Balance Buttery Burst Cooking Spray with Soy

Tip: For nutritional information on all the ingredients in Tilapia with Sundried Tomato Pesto just click on each ingredient name. Then adjust the serving size for any Tilapia with Sundried Tomato Pesto ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat broiler. Roughly chop tomatoes and garlic. In a food processor or blender, combine sun-dried tomatoes, olive oil, garlic and salt. Process until smooth. Transfer to a bowl and set aside.

Season halibut with salt and pepper. Place in a shallow, broiler-safe pan coated with cooking spray. Broil, 4 to 5 inches from heat, until lightly browned and thoroughly cooked, about 4 minutes per side. Fish should be opaque and flake easily with a fork. Remove from oven and sprinkle with lemon juice. Serve immediately with a dollop of sun-dried tomato pesto.