Red Snapper With Arugula Salad Recipe

Name: Red Snapper With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil divided; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/2 teaspoon minced garlic; 3/4 teaspoon kosher salt divided; 6 red snapper fillets 6-ounce; 1/4 teaspoon ground black pepper freshly; 5 ounces baby arugula fresh; 1/4 cup red onion thinly sliced; 2 ounces pecorino romano cheese shaved; 6 lemon wedges

Servings: persons

4 tablespoons extra-virgin olive oil divided
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
3/4 teaspoon kosher salt divided
6 red snapper fillets 6-ounce
1/4 teaspoon ground black pepper freshly
5 ounces baby arugula fresh
1/4 cup red onion thinly sliced
2 ounces pecorino romano cheese shaved
6 lemon wedges

1
Combine 3 tablespoons oil, rind, juice, and garlic in a large bowl, stirring well with a whisk. Stir in 1/4 teaspoon salt.
2
Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 3 fillets, skin side down; reduce heat to medium, and cook 5 minutes or until skin is golden and crisp. Turn fillets; cook 3 minutes or until done. Remove fish from pan; keep warm. Wipe pan clean; repeat procedure with remaining oil and remaining 3 fillets.
3
Add arugula to dressing; toss. Top with onion and cheese. Serve salad with fillets and lemon wedges.

242

kcal

Calories

Fat

Carbs

Protein

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 11 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil divided, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic, and more.

Yes, Red Snapper With Arugula Salad 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.

Red Snapper With Arugula Salad

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