Red Snapper Salad with Green Peppercorn-Tarragon Vinaigrette
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
How to Make It
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.
Lorrie Hulston Corvin,
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