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.
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
How to Make It
Combine 3 tablespoons oil, rind, juice, and garlic in a large bowl, stirring well with a whisk. Stir in 1/4 teaspoon salt.
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.
Add arugula to dressing; toss. Top with onion and cheese. Serve salad with fillets and lemon wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Couldn't get the skin to brown like in the photo. Actually, it started to come off completely in the pan. As such it was just a chunk of unseasoned, plain old white fish and as such, pretty bland. The side salad was nice though.
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