Try this Red Snapper, Broiled with Lemon-Tarragon Sauce recipe, or contribute your own.
Suggest a better descriptionScore 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
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 6 | ||
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Calories: 240 | ||
Calories from Fat: 40 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 80.7mg | 25 % | |
Sodium 141.1mg | 5 % | |
Potassium 946.8mg | 25 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 45g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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