Sautéed Snapper with Broken Black-Olive Vinaigrette

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


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

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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