Arugula and Blueberry Salad With Seared Red Snapper
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- Calories: 306
- Fat: 11g
- Saturated fat: 3g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 2g
- Protein: 37g
- Carbohydrate: 12g
- Fiber: 2g
- Cholesterol: 71mg
- Iron: 1mg
- Sodium: 466mg
- Calcium: 205mg
- 4 (6-ounce) red snapper fillets
- 1/2 plus 1/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- 1/2 teaspoon whole-grain Dijon mustard
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- 8 cups fresh local arugula
- 1 cup fresh blueberries
- 16 thin slices pecorino Romano cheese (about 1 1/2 ounces)
- 1. With a very sharp knife, make shallow slashes about 1 inch apart in skin of the snapper fillets. Season the fillets on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large, nonstick frying pan over medium-high heat. Add the fish, skin side down, and cook for 2 1/2–3 minutes. Gently press the fillets down with a spatula to flatten while cooking. Turn fillets, and cook an additional 1–2 minutes or until cooked through. Remove from heat, and keep warm.
- 2. Whisk together the vinegar, honey, Dijon, and chives in a small bowl. Slowly drizzle in the extra-virgin olive oil and water, whisking constantly. Season the vinaigrette with the remaining 1/8 teaspoon salt and several turns freshly ground black pepper.
- 3. Combine arugula and blueberries in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Divide salad evenly among 4 plates. Arrange 4 pecorino slices over each salad. Serve immediately with seared snapper and a 5-ounce glass of white wine, if desired.
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