Red Snapper With Basil Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The olive oil glazed potatoes (Olive Oil Glazed Potatoes) make a perfect accompaniment to this dish. The time for this recipe will read 30 mins total, it's not because you'll make the vinaigrette while the fish is cooking. It comes from a restaurant in the L.A. area (can't remember the nane of it). Ingredients:
4 (4 -6 ounce) red snapper fillets, with skin (or any similar fish) |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons fresh lemon juice |
6 tablespoons extra virgin olive oil |
1/3 cup thinly sliced fresh basil |
Directions:
1. Preheat broiler and oil a large shallow baking pan (1 inch deep).
2. Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
3. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
4. Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
5. Transfer to a platter.
6. While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.
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