- 2 red snapper fillets, skin on
- olive oil
- sea salt
- 1/2 tsp lemon zest
- juice of 1/2 a lemon
- 2 tbsp butter
- 1 tsp dry tarrgon
- 1 tbsp balsamic vinegar
- 1 shallot, minced
- cracked pepper
- 1 clove garlic, crushed
- Heat 1 tsp of olive oil in a non-stick skillet. Add the shallot and saute for 5 minutes. Add the balsamic vinegar, and the garlic. Cook for 1 minute.
- Combine the zest, juice, butter, and tarragon. Stir in the shallot mixture. Season with salt and cracked pepper.
- Lightly score the skin of the fillets and then brush both sides lightly with olive oil. Season the fish with sea salt.
- Grill the fish on both sides until cook and then serve with the shallot butter.