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Broiled Red Snapper with Tarragon Mayonnaise
6 Red snapper fillets -; (abt 6 oz ea)
Freshly ground pepper
1/2 c Light mayonnaise
2 ts Minced fresh tarragon
1 ts Fresh lemon juice
Skin, rinse and blot dry snapper fillets. Lightly season with salt and
pepper. Arrange fillets in single layer on baking sheet lined with foil and
sprayed or lightly coated with cooking oil. Combine mayonnaise, tarragon
and lemon juice. Spread each fillet with 1 rounded tablespoon tarragon
mayonnaise. (Can be prepared to this point several hours ahead and
refrigerated.) Bake fillets 9 minutes at 400 degrees on center rack of
oven. Move fillets to broiler, about 8 inches from heat source, and broil 2
minutes. Serve immediately. Try serving the fish on a bed of garlicky
spinach or sauteed zucchini matchsticks. Yields 6 servings.
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