Score the fillets, cutting through the skin of each with 6 shallow diagonal cuts (3 running across the width and 3 down the length of each fillet). Lightly brush the fillet on both sides with 1/2 teaspoon of the oil and arrange them, skin side up, in a single layer on a foil-lined cookie sheet.

To make the sauce, place the water, lemon rind, tarragon, vinegar, shallots, salt, pepper, garlic and the remaining 2 1/2 tablespoon oil in a small bowl. Mix well. (You should have about 1/2 cup.)

Preheat the broiler.

Place the fillets under the broiler so they are no more than 2" from the heat. Broil for 5 minutes (making approximate adjustments if your fillets are thinner or thicker than 3/4" at the thickest part.) Remove from the oven, cover and set aside for 2 minutes.

To serve, place a fillet on each of 6 plates. Drizzle about 1 1/2 tablespoons of sauce on each fillet. Serve.

fish is simply cooked. Broiled snapper fillets are served here with a light, fresh-flavored sauce tasting of lemon and tarragon. Jacques Pepin