Red Snapper Salad with Green Peppercorn-Tarragon Vinaigrette

Cooking Light
Use bagged prewashed baby greens to save on preparation time. Serve with baked breadsticks or focaccia from the bakery. We liked the green peppercorns, but you can also use a mixed peppercorn blend.
4 servings


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Cooking spray
4 (6-ounce) red snapper or other firm whitefish fillets
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
1 tablespoon minced fresh or 1 teaspoon dried tarragon
2 tablespoons white wine vinegar
2 tablespoons water
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon dried green peppercorns, crushed
6 cups mixed baby greens


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drizzle fish with 2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, tarragon, and the next 5 ingredients (tarragon through peppercorns), stirring with a whisk. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine. Arrange about 1 1/4 cups greens on each of 4 plates. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette.

Created date

September 2004

Nutritional Information

Calories 269
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 1 g
Monofat 3.2 g
Polyfat 1.4 g
Protein 39.2 g
Carbohydrate 12.9 g
Fiber 2 g
Cholesterol 67 mg
Iron 1.7 mg
Sodium 583 mg
Calcium 117 mg