Recipe - Red Snapper Broiled With Lemon-Tarragon Sauce

6 Whole snapper fillets
One half teaspoon Virgin olive oil PLUS
2 One half tablespoon Virgin olive oil
2 tablespoon Water
1 tablespoon Lemon rind; grated
1 tablespoon Fresh tarragon; chopped
1 tablespoon Balsamic vinegar
1 small Shallot; peeled and minced
(approximately 1
tablespoon)
One half teaspoon Salt; optional
One fourth teaspoon Fresh ground black pepper
1 small 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 One half teaspoon of the oil and
arrange them, skin side up, in a single layer on a foillined cookie sheet.

To make the sauce, place the water, lemon rind, tarragon, vinegar,
shallots, salt, pepper, garlic and the remaining 2 One half tablespoon oil in a
small bowl. Mix well. (You should have about One half 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, freshflavored sauce tasting of lemon and tarragon. Jacques Pepin
Recipe by: Simple and Healthy Cooking by Jacques Pepin

Posted to MCRecipe Digest V1 #898 by Sharon jouet@mindspring.com on Nov
10, 1997