Red snapper, broiled with lemon-tarragon sauce

6 Servings

Ingredients

Quantity Ingredient
6 Whole snapper fillets
½ teaspoon Virgin olive oil -PLUS-
2½ tablespoon Virgin olive oil
2 tablespoons Water
1 tablespoon Lemon rind; grated
1 tablespoon Fresh tarragon; chopped
1 tablespoon Balsamic vinegar
1 small Shallot; peeled and minced (approximately 1 tablespoon)
½ teaspoon Salt; optional
¼ teaspoon Fresh ground black pepper
1 small Garlic clove; peeled and minced (approximately 1/4 teaspoon)

Directions

Score the fillets, cutting through the skin of each with 6 shallow diagonal cuts (3 running across the width and 3 down the length of each fillet).

Lightly brush the fillet on both sides with ½ teaspoon of the oil and arrange them, skin side up, in a single layer on a foil-lined cookie sheet.

To make the sauce, place the water, lemon rind, tarragon, vinegar, shallots, salt, pepper, garlic and the remaining 2½ tablespoon oil in a small bowl. Mix well. (You should have about ½ cup.) Preheat the broiler.

Place the fillets under the broiler so they are no more than 2" from the heat. Broil for 5 minutes (making approximate adjustments if your fillets are thinner or thicker than ¾" at the thickest part.) Remove from the oven, cover and set aside for 2 minutes.

To serve, place a fillet on each of 6 plates. Drizzle about 1 ½ tablespoons of sauce on each fillet. Serve.

NOTES : It is always important to use fresh fish, especially so when the fish is simply cooked. Broiled snapper fillets are served here with a light, fresh-flavored sauce tasting of lemon and tarragon. Jacques Pepin Recipe by: Simple and Healthy Cooking by Jacques Pepin Posted to MC-Recipe Digest V1 #898 by Sharon <jouet@...> on Nov 10, 1997

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