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Red Snapper Salad with Green Peppercorn-Tarragon Vinaigrette

Yield 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.