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Recipe

Sautéed Snapper with Broken Black-Olive Vinaigrette

Scott Phillips

Servings: 4

A nonstick skillet is perfect for sautéing fish fillets with no worries about sticking. A thin, angled slotted spatula with a slightly curved lip is very helpful for turning delicate fish.

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 450
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 60
      Sodium (mg): 760
      Carbohydrates (g): 10
      Fiber (g): 1
      Protein (g): 35

Preparation

  • 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 and dredge very lightly in the flour. Heat 2 Tbs. oil in a large nonstick skillet over medium heat. When hot, add two of the fillets, skin side up; cook until light golden brown, 4 to 5 min. With a thin slotted metal spatula, turn the fish and cook until the second side is lightly browned and the fish is cooked through, about 3 min. Transfer the fillets, skin side down, to a plate, cover to keep warm. Repeat with the remaining fillets.
  • Stir the vinaigrette, toss enough of it with the arugula to coat lightly (1 to 2 Tbs.), and portion it among four plates. Lay the fish on top, spoon the remaining vinaigrette over the fillets, and serve with a wedge of lemon.

Reviews

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Reviews

  • Joyce_home | 06/08/2014

    I made the fish without dredging it in flour and it still tasted great. A simple, quick meal. Loved the vinaigrette; just not a fan of arugula. We will try it with different greens the next time.

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