Sauteed Red Snapper with Black Olive Vinaigrette
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 chili 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
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 needle nose 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.
Serve with Fresh as a Daisy Sauvignon Blanc
Wild Thymes Cooking 