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Sauteed Red Snapper with Arugula, Onion and Heirloom Tomato Salad
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Salad:
  • 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 
Snapper:
  • Four 8-ounce red snapper fillets (skin on)
  • 1/2 teaspoon crushed red pepper 
  • Himalayan pink salt 
  • 3 tablespoons grapeseed oil 

Directions

For the salad: Whisk together the lemon juice, olive oil, agave, Dijon and 1/4 teaspoon salt in a bowl.

In a large bowl, toss the arugula, cilantro, tomatoes, onions and 1/8 teaspoon salt. Before serving, drizzle the salad with vinaigrette and toss.

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.

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.

Serve the snapper fillets with the salad.

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