Snapper with Cucumber Vinaigrette Recipe

Name: Snapper with Cucumber Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large lemon; 4 plum tomatoeshalved, seeded and cut into 3/4-inch dice; 1 European cucumber, seeded and cut into 3/4-inch dice; 1 large shallot, minced; 1 tablespoon minced thyme; 1/4 cup minced chives; 1/4 cup extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; Four 6-ounce skinless red snapper fillets (about 1 inch thick); Braised Endives, for serving

Servings: persons

1 large lemon
4 plum tomatoeshalved, seeded and cut into 3/4-inch dice
1 European cucumber, seeded and cut into 3/4-inch dice
1 large shallot, minced
1 tablespoon minced thyme
1/4 cup minced chives
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Four 6-ounce skinless red snapper fillets (about 1 inch thick)
Braised Endives, for serving

1
Light a grill or preheat the oven to 500.
2
Using a small, sharp knife, peel the lemon, removing all the bitter white pith.
3
Cut the lemon into 1/4-inch dice, discarding the seeds.
4
Transfer the diced lemon to a medium bowl and add the tomatoes, cucumber, shallot, thyme and chives.
5
Stir in the 1/4 cup of olive oil and season with salt and pepper.
6
Lay two 20-inch-square sheets of heavy-duty foil on top of each other, then fold them in half to form a rectangle.
7
Fold up 2 inches on each side, neatly folding in the corners to form a low-sided box.
8
Brush the foil with olive oil and set the fish on the foil.
9
Season with salt and pepper and spoon 1/3 cup of the vinaigrette on each fillet.
10
Using 2 long spatulas, set the foil package on a medium-hot grill and cook for about 15 minutes, or until the fish is just cooked through.
11
Alternatively, roast the foil package on a cookie sheet in the oven for about 20 minutes.
12
Transfer to a platter and serve with Braised Endives.

166

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 10 ingredients. The key ingredients include: 1 large lemon, 4 plum tomatoeshalved, seeded and cut into 3/4-inch dice, 1 European cucumber, seeded and cut into 3/4-inch dice, 1 large shallot, minced, and more.

Yes, Snapper with Cucumber Vinaigrette 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.

Snapper with Cucumber Vinaigrette

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