INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 195.1mg
Potassium: 31mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g