Instructions

1. To prepare the marinade, in a gallon-size sealable plastic bag, combine the juice, wine and anchovies; add the fish
2. Seal the bag, squeezing out air; turn to coat the fish
3. Refrigerate at least 2 hours or overnight, turning the bag occasionally
4. Spray the broiler or grill rack with nonstick cooking spray; place 5 inches from heat
5. Preheat the broiler, or prepare the grill according to the manufacturer's instructions
6. Meanwhile, in a food processor or blender, combine the basil, parsley, mint, oil, garlic, salt and pepper; puree until smooth
7. Transfer to a small bowl
8. Broil or grill the fish 10 minutes
9. Spread the herb mixture evenly over the fish; cook 2 minutes more, until the fish flakes easily when tested with a fork and the pesto is heated through
10. Divide evenly among 4 plates and serve at once