| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| La times, Latimes1 | 6 | servings | ||
INGREDIENTS
| 6 | Red snapper fillets -; (abt 6 oz ea) | |
| Salt | ||
| Freshly ground pepper | ||
| Oil | ||
| 1/2 | c | Light mayonnaise |
| 2 | ts | Minced fresh tarragon |
| 1 | ts | Fresh lemon juice |
INSTRUCTIONS
Skin, rinse and blot dry snapper fillets. Lightly season with salt and pepper. Arrange fillets in single layer on baking sheet lined with foil and sprayed or lightly coated with cooking oil. Combine mayonnaise, tarragon and lemon juice. Spread each fillet with 1 rounded tablespoon tarragon mayonnaise. (Can be prepared to this point several hours ahead and refrigerated.) Bake fillets 9 minutes at 400 degrees on center rack of oven. Move fillets to broiler, about 8 inches from heat source, and broil 2 minutes. Serve immediately. Try serving the fish on a bed of garlicky spinach or sauteed zucchini matchsticks. Yields 6 servings. Each serving: 244 calories; 243 mg sodium; 50 mg cholesterol; 13 grams fat; 2 grams carbohydrates; 28 grams protein; 0.02 gram fiber Recipe Source: Los Angeles Times - 11-04-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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