| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Seafood -, Entrees | 6 | Servings |
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) |
INSTRUCTIONS
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 <jouet@mindspring.com> on Nov 10, 1997
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