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