Salt-Seared Snapper with Melon, Mint & Watercress Salad
Fish cooked with salt doesn’t taste salty, just well seasoned. The salt helps keep the fish moist and allows you to cook it without adding fat to the pan. Shrimp makes a good substitute for the snapper.
Serves 4 as a first course.
2 cups loosely packed watercress leaves, well washed and dried
1-1/2 cups diced cantaloupe or other melon, or a mix
1 cup loosely packed fresh mint leaves
1 tsp. kosher salt
1/2 lb. red snapper fillet, cut into four pieces
1/3 cup plus 1 Tbs. lemon juice
1/2 tsp. sugar
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 juice, and cover the pan. Reduce the heat to low and cook until the fish is lightly browned, about another 2 min.
Dissolve the sugar in the remaining lemon juice. Divide the fish and pan juices among the plates and drizzle with the sweetened lemon juice. Garnish with the reserved watercress and serve.
Serve alongside herby, lemony rice
photo: Ellen Silverman
From Fine Cooking Fresh 2005
, pp. 54
January 1, 2005