Sautéed Snapper with Broken Black-Olive Vinaigrette

Sautéed Snapper with Broken Black-Olive Vinaigrette
Photo by Scott Phillips


  • 5 oz. (5 cups loosely packed) baby arugula, washed and dried
  • 1 small clove garlic, minced
  • 1/3 cup flour for dredging
  • 4 lemon wedges for serving
  • 1/3 cup plus 2 Tbs. extra-virgin olive oil
  • 1/3 cup coarsely chopped pitted kalamata olives
  • 1 Tbs. fresh lemon juice
  • + 4 more ingredients
    • Kosher salt
    • 1/8 tsp. crushed red chile flakes
    • 1-½ Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
    • 4 skin-on snapper fillets, about 6 ounces each

Mix the olives, 1/3 cup of the oil, the lemon zest, lemon juice, garlic, and chile flakes in a small bowl with a fork; the vinaigrette doesn’t need to emulsify. Season with salt to taste. Pull out any bones in the fish with needlenose pliers or tweezers. Season both sides of the fish with salt a...

View full recipe at Fine Cooking


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