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Spilit a pound of fish into three portions of Broiled Red Snapper Fillet with Garlic Sauce. Here are two portions.

Broiled Red Snapper Fillet with Garlic Sauce

According to Mark Bittman, red snapper is "a meaty, delicious fish that responds well to all cooking techniques." Also, "fillets should glean, and have minimal gaping."
Course Fish
Cuisine American
Cook Time 18 minutes
Total Time 18 minutes
Servings 3 servings
Author Adapted from "Fish" by Mark Bittman

Ingredients

  • The red snapper I cooked was a little over a pound. You may adjust the recipe according to the weight of the amount of fish you have purchased.
  • C flavorful olive oil
  • salt and freshly ground black pepper to taste
  • 1-½ C cherry tomatoes
  • 2 tablespoons minced garlic
  • 2 tablespoons sherry vinegar more or less (I substituted balsamic, as I was out of sherry vinegar)
  • 2 tablespoons minced fresh parsley

Instructions

  1. Pre-heat the broiler.
  2. Rub both sides of the fish fillet with some of the olive oil. Then lay it skin side down on a baking pan or dish.
  3. Sprinkle the fish with salt and pepper.
  4. Wash the cherry tomatoes and cut them in half. Arrange the cherry tomato halves on top of the fish fillet.
  5. Put the fish in the oven to cook under the broiler, about 4 to 6 inches from the source of heat. I let the fillet cook for six minutes, and then flipped it skin side up, with the cherry tomatoes under the fillet, and then let it cook another twelve minutes (I checked it at six minutes, and turned the pan a bit under the broiler before retuning it to the oven for the other six minutes).
  6. While the fish is cooking under the broiler, place the remaining olive oil and the garlic in a small saucepan over low heat.
  7. When the garlic is very lightly browned, turn off the heat and add most of the vinegar and some salt and pepper. Taste for balance and add more vinegar if necessary. Stir in the parsley.
  8. The fish is done when nicely browned on both sides. Serve it by scooping sections off of the skin.
  9. Sprinkle the fish with the sauce, and serve.