Red Snapper Salad with Gazpacho Vinaigrette Recipe

Name: Red Snapper Salad with Gazpacho Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red bell pepper, cut into brunoise (1/3 to 1/2 cup); 1/2 small yellow bell pepper, cut into brunoise (1/3 to 1/2 cup); 1 medium-size ripe tomato, cut into brunoise (1/3 to 1/2 cup); 1/2 small cucumber, peeled (not seeded) and cut into brunoise (about 3/4 cup); 1/2 small red onion, cut into brunoise (about 1/2 cup); 1 tablespoon chopped dill (no stems); 1/2 cup Sherry Vinaigrette; Kosher salt and freshly ground black pepper; 3 (8-ounce) red snapper fillets, halved; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1 teaspoon butter; 6 cups mesclun or mixed salad greens; 6 tablespoons Sherry Vinaigrette

Servings: persons

1/2 small red bell pepper, cut into brunoise (1/3 to 1/2 cup)
1/2 small yellow bell pepper, cut into brunoise (1/3 to 1/2 cup)
1 medium-size ripe tomato, cut into brunoise (1/3 to 1/2 cup)
1/2 small cucumber, peeled (not seeded) and cut into brunoise (about 3/4 cup)
1/2 small red onion, cut into brunoise (about 1/2 cup)
1 tablespoon chopped dill (no stems)
1/2 cup Sherry Vinaigrette
Kosher salt and freshly ground black pepper
3 (8-ounce) red snapper fillets, halved
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon butter
6 cups mesclun or mixed salad greens
6 tablespoons Sherry Vinaigrette

1
For the gazpacho vinaigrette:
2
In a large bowl, combine all the diced vegetables and toss gently with the chopped dill.
3
Add the sherry vinaigrette and season with salt and pepper.
4
For the red snapper:
5
Preheat the oven to 400F.
6
Season the fillets to taste with salt and pepper.
7
In a medium ovenproof skillet over medium-high heat, heat the oil until very hot and sear the fish, flesh-side down, until golden brown.
8
Place the pan in the oven for 3 to 4 minutes, remove from the oven, and add the butter to the pan.
9
Return to high heat on the stove top, turn the fillets, and cook until medium-rare, about 1 minute.
10
Drain on paper towels.
11
To serve:
12
Toss the salad greens with Just enough sherry vinaigrette to moisten and divide among 6 plates, placing the greens off center.
13
Place 1 red snapper fillet alongside each serving of greens.
14
(Or, center the greens and place the fish on top.)
15
Spoon 3 tablespoons of the gazpacho vinaigrette over or around each serving of fish.
16
Serve immediately.
17
Variation:
18
Substitute Basil Vinaigrette for Sherry Vinaigrette, as a base for the gazpacho vinaigrette.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/2 small red bell pepper, cut into brunoise (1/3 to 1/2 cup), 1/2 small yellow bell pepper, cut into brunoise (1/3 to 1/2 cup), 1 medium-size ripe tomato, cut into brunoise (1/3 to 1/2 cup), 1/2 small cucumber, peeled (not seeded) and cut into brunoise (about 3/4 cup), and more.

Yes, Red Snapper Salad with Gazpacho Vinaigrette falls under the Soups & Stews 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.

Red Snapper Salad with Gazpacho Vinaigrette

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