Misc Food Recipes

Broiled Red Snapper with Lemon Tarragon Sauce

Yield: 6 servings

6 pcs Snapper filets
(5 oz. each), skin on
1 tsp + 2 tsp Olive oil
2 tbsp Water
1 tbsp Chopped lemon zest
1 tbsp Chopped fresh
Tarragon leaves
1 tbsp Balsamic vinegar
1 tbsp Minced fresh shallots
1/2 tsp Salt
1/2 tsp Ground black pepper
1/4 tsp Minced fresh garlic

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Preheat the broiler.

Scale the fillets, cutting through the skin of each with diagonal cuts (3 cuts running across the width and 3 down the length of each fillet). Lightly brush on both sides with 1 tsp olive oil and arrange them, skin side up, in a single layer on a sheet pan lined with aluminum foil.

To make the sauce, place the water, lemon zest, tarragon, balsamic vinegar, shallots, salt, pepper, garlic and the remaining 2 tsp olive oil in a small bowl. Mix well.

Place the fillets under the broiler and cook for about 5 minutes (adjust time if fillets are too thick) or until cooked.

Remove from the broiler and set aside for 2 minutes. To serve, place the fillets on serving plates and drizzle about 1 1/2 tbsp of the sauce on each fillet. Serve immediately.

Per serving:
165 cal/29 gm protein/4 gm fat/.09 gm
CHO/.01 gm fiber

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