Red Snapper, Broiled with Lemon-Tarragon Sauce

Title:
Red Snapper, Broiled with Lemon-Tarragon Sauce

Yield:
6 Servings

Categories:
Seafood
-,
Entrees




Ingredients:





     6    Whole snapper fillets


   1/2 ts Virgin olive oil -PLUS-


 2 1/2 tb Virgin olive oil


     2 tb Water


     1 tb Lemon rind; grated


     1 tb Fresh tarragon; chopped


     1 tb Balsamic vinegar


     1 sm Shallot; peeled and minced


          -(approximately 1


          -tablespoon)


   1/2 ts Salt; optional


   1/4 ts Fresh ground black pepper


     1 sm Garlic clove; peeled and


          -minced (approximately 1/4


          -teaspoon)






 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 1/2 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 2 1/2 tablespoon oil in a


 small bowl. Mix well. (You should have about 1/2 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 3/4" 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 1/2


 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 
on Nov


 10, 1997