Sautéed Snapper with Broken Black-Olive Vinaigrette

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

Ingredients

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

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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