Really fresh fish is a special treat, and it takes only a few minutes to turn it into an elegant meal. For this quick dinner, I broil the fish for just five minutes, then finish it with a bright, refreshing lemon and tarragon sauce that highlights its natural flavor.

When shopping, look for fillets that are moist and translucent, with no drying or browning at the edges. Don’t hesitate to ask the fishmonger which fish arrived most recently; their guidance can make all the difference. Fresh asparagus and tender penne pasta round out this light meal that comes together in no time.

HELPFUL HINTS:

Any type of fish fillet such as mahi mahi, cod or grouper can be used.

Any short cut pasta can be used.

COUNTDOWN:

Make sauce.

Preheat broiler.

Boil pasta and asparagus.

Broil snapper.

SHOPPING LIST:

To Buy: 3/4 pound snapper fillet, 1 lemon,1 bottle balsamic vinegar, 1 container penne pasta, 1 bunch fresh tarragon, 1 shallot, 1 pound asparagus,

Staples: olive oil, garlic, salt and black peppercorns

Lemon Tarragon Snapper

Recipe by Linda Gassenheimer

1 tablespoon water

2 teaspoons olive oil, divided use

1/2 tablespoon grated lemon rind zest

1/2 tablespoon fresh tarragon leaves

1/2 tablespoon balsamic vinegar

1/2 tablespoon chopped shallot

1 small crushed garlic clove

3/4 pound snapper fillet about 1/4 inch thick

Mix water, 1 teaspoon olive oil, lemon zest, tarragon leaves, balsamic vinegar, shallot and garlic together in a small bowl. Set aside. Preheat broiler and place an oven rack about 5 inches from the heat. Line a sheet pan with foil. Place snapper fillets on the sheet and brush with the remaining 1 teaspoon olive oil. Place the sheet pan with the filets under the broiler so they are about 5 inches from the heat. Broil 5 minutes. Remove from the oven, cover with foil and let sit 2 minutes. A meat thermometer should read 135 degrees. Divide fillets between two dinner plates. Spoon sauce over them.

Yield 2 servings.

Per serving: 215 calories (29 percent from fat),6.8 g fat (1.2 g saturated, 2.6 g monounsaturated), 60 mg cholesterol, 35.0 g protein, 1.5 g carbohydrates, 0.1 g fiber, 109 mg sodium.

Asparagus and Penne Pasta

Recipe by Linda Gassenheimer

1 pound asparagus,

4 ounces penne pasta (about 1 1/2-cups)

1 tablespoon olive oil

Salt and freshly ground black pepper

Place a large saucepan 3/4 filled with water on to boil. Snap off the tough woody ends (about 2 inches) of the asparagus and cut the remaining stems into 2-to-3-inch pieces. Add the penne to the boiling water. Boil 5 minutes. Add the asparagus and continue to boil 3 minutes. Test penne to make sure they are cooked. Add 2 more minutes if needed. Drain into a bowl and toss with olive oil and salt and pepper to taste. Divide in half and serve with the snapper.

Yield 2 servings.

Per serving: 316 calories (22 percent from fat), 7.9 g fat (1.2 g saturated, 3.3 g monounsaturated), no cholesterol, 12.3 g protein, 51.6 g carbohydrates, 6.4 g fiber, 8 mg sodium.

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