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Red Snapper, Broiled with Lemon-tarragon Sauce

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)

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.

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