Patti LaBelle's sauteed red snapper and arugula salad, as seen on Patti LaBelle's Place, Season 2.
Recipe courtesy of Patti LaBelle's Place

Sauteed Red Snapper with Arugula, Onion and Heirloom Tomato Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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  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.

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