Red Snapper with Arugula Salad

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Red Snapper with Arugula SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Press down lightly on the fillets for the first minute while they cook skin side down: The gentle pressure will keep the skin in contact with the pan to encourage it to crisp up wonderfully. If fillets are very thick, add about two minutes to your cooking time.

Serves 6 (serving size: 1 fillet and 3/4 cup salad)


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4 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
3/4 teaspoon kosher salt, divided
6 (6-ounce) red snapper fillets
1/4 teaspoon freshly ground black pepper
5 ounces fresh baby arugula
1/4 cup thinly sliced red onion
2 ounces pecorino Romano cheese, shaved
6 lemon wedges


Hands-on: 25 Minutes
Total: 25 Minutes

1. Combine 3 tablespoons oil, rind, juice, and garlic in a large bowl, stirring well with a whisk. Stir in 1/4 teaspoon salt.

2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 3 fillets, skin side down; reduce heat to medium, and cook 5 minutes or until skin is golden and crisp. Turn fillets; cook 3 minutes or until done. Remove fish from pan; keep warm. Wipe pan clean; repeat procedure with remaining oil and remaining 3 fillets.

3. Add arugula to dressing; toss. Top with onion and cheese. Serve salad with fillets and lemon wedges.

Created date

February 2015

Nutritional Information

Calories 300
Fat 14.8 g
Satfat 4.2 g
Monofat 7.6 g
Polyfat 1.7 g
Protein 38 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 73 mg
Iron 1 mg
Sodium 541 mg
Calcium 179 mg