Anonymous August 23 2005

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.