Sautéed Snapper with Broken Black-Olive Vinaigrette

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


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

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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