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1
Grate the zest from 1 of the lemons, carefully avoiding the pith.
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2
Set aside.
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3
Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith.
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4
Cut the peel into a fine julienne.
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5
Bring a small saucepan half full of water to a boil and add the strips.
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6
Boil 1 minute.
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7
Drain and rinse the strips under cold water.
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8
Drain on paper towels.
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9
Set aside.
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10
In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes.
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11
Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
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12
Discard the solids and return the liquid to the pan and set it over very low heat.
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13
Whisk chunks of cold butter into the sauce one at a time, whisking continuously.
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14
When all the butter has been incorporated, immediately remove the pan from the heat.
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15
(The sauce will separate if it becomes too hot.)
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16
Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
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17
Place a large skillet over medium-high heat.
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18
When hot, add the oil.
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19
Add salt and pepper to snapper fillets taste.
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20
Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side.
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21
Transfer the fillets to 4 warm plates.
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22
Coat with the sauce, garnish with parsley and lemon-zest strips and serve.
