Salt-Seared Snapper with Melon, Mint & Watercress Salad

Salt-Seared Snapper with Melon, Mint & Watercress Salad
Photo by Ellen Silverman

Ingredients

  • 1-½ cups diced cantaloupe or other melon, or a mix
  • ½ lb. red snapper fillet, cut into four pieces
  • 1/3 cup plus 1 Tbs. lemon juice
  • 1 tsp. kosher salt
  • ½ tsp. sugar
  • 1 cup loosely packed fresh mint leaves
  • 2 cups loosely packed watercress leaves, well washed and dried

Portion the watercress, melon, and mint among four salad plates, reserving some of the water­cress for a garnish. In a frying pan, sprinkle the salt evenly over the surface of the pan and heat over high heat until very hot. Add the snapper and cook about 1 min. Turn, add 3 Tbs. of the lemon jui...

View full recipe at Fine Cooking

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