Sautéed Snapper With Broken Black-olive Vinaigrette

Name: Sautéed Snapper With Broken Black-olive Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters oz. loosely packed) baby arugula, washed and dried; 79 milliliters flour for dredging; 1 small clove garlic, minced; 79 milliliters coarsely chopped pitted kalamata olives; 4 servings Kosher salt; 1 Tb fresh lemon juice; 4 lemon wedges for serving; 1 Tb loosely packed finely grated lemon zest (from 1 large lemon); 79 milliliters extra-virgin olive oil; 0 teaspoons crushed red chile flakes; 4 fillets skin-on snapper fillets, about 6 ozs each

Sautéed Snapper With Broken Black-olive Vinaigrette might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One serving contains 424 calories, 38g of protein, and 23g of fat. A mixture of kalamatan olives, kosher salt, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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 doesnt 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.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Vinaigrette

Lemon Zest

Garlic

Olives

All Purpose Flour

Fish

Salt

Cooking Oil

Equipment you will use

Bowl

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 slottedmetal spatula, turn the fish and cook until the second side is lightly browned and the fish is cooked through, about 3 min.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spatula

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.

Ingredients you will need

Vinaigrette

Arugula

Lay the fish on top, spoon the remaining vinaigrette over the fillets, and serve with a wedge of lemon.

Ingredients you will need

Vinaigrette

Lemon

Fish

Size

based on four servings, Calories

450, Fat

29, Fat Calories

260, Saturated Fat

4, Protein

35, Monounsaturated Fat

21, Carbohydrates

760, Cholesterol

60, Fiber

Photo: Scott Phillips

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10, Polyunsaturated Fat

3, Sodium

Equipment

Bowl

Frying Pan

Spatula

Ingredients

Servings:

1liters

oz. loosely packed) baby arugula, washed and dried 79milliliters

flour for dredging 1small clove

garlic, minced 79milliliters

coarsely chopped pitted kalamata olives 4servings

Kosher salt 1Tb

fresh lemon juice 4

lemon wedges for serving 1Tb

loosely packed finely grated lemon zest (from 1 large lemon)79milliliters

extra-virgin olive oil 0teaspoons

crushed red chile flakes 4fillets

skin-on snapper fillets, about 6 ozs each

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.