Sauteed Red Snapper with Arugula, Onion and Heirloom Tomato Salad

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1/4 cup lemon juice

1/4 cup extra-virgin olive oil 

3 tablespoons agave

2 tablespoons Dijon mustard  

Pink Himalayan salt

4 cups arugula 

3 tablespoons chopped fresh cilantro 

4 heirloom tomatoes, quartered 

1 small onion, thinly sliced 


Four 8-ounce red snapper fillets (skin on)

1/2 teaspoon crushed red pepper 

Himalayan pink salt 

3 tablespoons grapeseed oil 


  1. For the salad: Whisk together the lemon juice, olive oil, agave, Dijon and 1/4 teaspoon salt in a bowl.
  2. In a large bowl, toss the arugula, cilantro, tomatoes, onions and 1/8 teaspoon salt. Before serving, drizzle the salad with vinaigrette and toss.
  3. For the snapper: With a sharp knife, make two shallow cuts, about 1 1/2 inches apart, on the skin side of each fillet. Season the fillets on both sides with the crushed red pepper and 1/2 teaspoon salt.
  4. Place a large skillet over medium-high heat and coat with the grapeseed oil. Place the fish, skin-side down, in the skillet and cook until golden brown, about 4 minutes per side. Transfer to a paper towel-lined plate.
  5. Serve the snapper fillets with the salad.