Red Snapper with Basil Vinaigrette

Preparation 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. Per serving: 379 calories, 23g fat (3g saturated), 73mg cholesterol, 708mg sodium, 1g carbohydrates, 0g fiber, 40g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data

Preparation 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. Per serving: 379 calories, 23g fat (3g saturated), 73mg cholesterol, 708mg sodium, 1g carbohydrates, 0g fiber, 40g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data