| 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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