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

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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