• 2 small dressed red bream or red snapper, about 10 oz. each
• Salt and freshly ground pepper
• 2 tablespoons limejuice
• Fresh tarragon or basil leaves
• 1 shallot
• 1 tablespoon olive oil

Light or preheat barbecue, indoor grill, or oven broiler. Using sharp knife, make 3 or 4 incisions at angle on both sides of each fish. Season with salt and pepper; sprinkle with lime juice.

Slice shallot and place ½ of the slices and a little tarragon inside each fish.

Brush fish lightly with oil on both sides. Lightly oil grill or broiling pan. Cook on medium heat for 5 minutes on each side.

Per Serving:
• Calories: 248
• Carbohydrate: 1 gm
• Fat: 12 gm
• Protein: 33 gm

Tips: Baked potatoes and whole-grain bread go equally well with this dish. You can also serve a light vegetable salad for a well-balanced meal.

Red bream is ideal for barbecuing, but it shouldn't weigh more than 14 ounces. You can substitute the slightly more expensive yellow bream, also sold as dorado.