Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad
This is a main course built for summer: substantial but light, with a refreshing salad beneath. If you'd prefer skinless fillets, by all means use them, but be aware that the delicate edges may break up a bit. Prep and Cook Time: about 1 hour. Notes: Wash the arugula the night before and chill, wrapped in a kitchen towel and stored in a resealable plastic bag. Make the toasts (grilled instead of broiled, if you like) a day ahead and keep in an airtight container. The vinaigrette can be made up to a week ahead and kept in the refrigerator. The fish can be seared (2 to 3 minutes per side in a hot pan) shortly before dinner, then put in a 350° oven for about 8 minutes to finish cooking (an easy way to get all 8 servings ready at once).