Arugula And Blueberry Salad With Seared Red Snapper

Name: Arugula And Blueberry Salad With Seared Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) red snapper fillets; 1/2 plus 1/8 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 2 teaspoons olive oil; 2 tablespoons champagne vinegar; 1 tablespoon honey; 1/2 teaspoon whole-grain Dijon mustard; 2 tablespoons finely chopped fresh chives; 1 tablespoon extra-virgin olive oil; 1 tablespoon water; 8 cups fresh local arugula; 1 cup fresh blueberries; 16 thin slices pecorino Romano cheese (about 1 1/2 ounces)

Servings: persons

4 (6-ounce) red snapper fillets
1/2 plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
1/2 teaspoon whole-grain Dijon mustard
2 tablespoons finely chopped fresh chives
1 tablespoon extra-virgin olive oil
1 tablespoon water
8 cups fresh local arugula
1 cup fresh blueberries
16 thin slices pecorino Romano cheese (about 1 1/2 ounces)

1
With a very sharp knife, make shallow slashes about 1 inch apart in skin of the snapper fillets. Season the fillets on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large, nonstick frying pan over medium-high heat. Add the fish, skin side down, and cook for 2 1/2-3 minutes. Gently press the fillets down with a spatula to flatten while cooking. Turn fillets, and cook an additional 1-2 minutes or until cooked through. Remove from heat, and keep warm.
2
Whisk together the vinegar, honey, Dijon, and chives in a small bowl. Slowly drizzle in the extra-virgin olive oil and water, whisking constantly. Season the vinaigrette with the remaining 1/8 teaspoon salt and several turns freshly ground black pepper.
3
Combine arugula and blueberries in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Divide salad evenly among 4 plates. Arrange 4 pecorino slices over each salad. Serve immediately with seared snapper and a 5-ounce glass of white wine, if desired.
4
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5
.

1698

kcal

Calories

138

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6-ounce) red snapper fillets, 1/2 plus 1/8 teaspoon kosher salt, divided, 1/4 teaspoon freshly ground black pepper, 2 teaspoons olive oil, and more.

Yes, Arugula And Blueberry Salad With Seared Red Snapper falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!