Sautéed Snapper with Broken Black-Olive Vinaigrette

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

Ingredients

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

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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