RED SNAPPER WITH BASIL VINAIGRETTE
 

RED SNAPPER WITH BASIL VINAIGRETTE

The olive-oil-glazed potatoes make a perfect accompaniment to this
dish.

4 (6- to 8-oz) red snapper fillets with skin
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

Preheat broiler and oil a large shallow baking pan (1 inch deep).
Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper,
then put, skin sides down, in baking pan. Drizzle fillets with 1/2
tablespoon lemon juice and 1 tablespoon oil (total).

Broil fish 6 inches from heat until just cooked through, 6 to 8
minutes. Transfer to a platter.

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.

Makes 4 servings.

OLIVE-OIL-GLAZED POTATOES

1 lb russet (baking) potatoes (about 2)
1 1/4 cups water
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon salt

Peel potatoes and halve lengthwise, then cut crosswise into
1/8-inch-thick slices.
Combine potatoes with water, oil, garlic, and salt in a 10-inch
nonstick skillet and bring to a simmer. Cover skillet and briskly
simmer, shaking skillet occasionally, until potatoes are tender and
most of water is absorbed, 10 to 12 minutes.

Makes 4 servings.