Red Snapper With Basil Vinaigrette

• 4 (4 -6 ounce) red snapper fillets, with skin (or any similar fish)
• 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

1. Preheat broiler and oil a large shallow baking pan (1 inch deep).
2. Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
3. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
4. Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
5. Transfer to a platter.
6. 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.

red snapper, salt, black pepper, lemon juice, extra virgin olive oil, fresh basil

Taken from www.food.com/recipe/red-snapper-with-basil-vinaigrette-204745 (may not work)