Snapper with Tapenade and Radish and Chive Salad Recipe

Name: Snapper with Tapenade and Radish and Chive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 1 tablespoon olive oil; 1/3 cup balsamic vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon honey; 3/4 teaspoon Worcestershire sauce; 4 tablespoons (1/2 stick) butter; 3 10-ounce packages fresh spinach leaves; 4 6-ounce red snapper fillets; 1/2 cup tapenade or olive paste; Radish and Chive Salad

Servings: persons

3/4 cup plus 1 tablespoon olive oil
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
3/4 teaspoon Worcestershire sauce
4 tablespoons (1/2 stick) butter
3 10-ounce packages fresh spinach leaves
4 6-ounce red snapper fillets
1/2 cup tapenade or olive paste
Radish and Chive Salad

1
Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves.
2
Season with salt and pepper.
3
Melt 2 tablespoons butter in large pot over medium-high heat.
4
Add half of spinach and saute until wilted, about 3 minutes.
5
Transfer spinach to medium bowl.
6
Cover.
7
Repeat with remaining 2 tablespoons butter and spinach.
8
Season with salt and pepper.
9
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
10
Add fish and cook just until opaque in center and golden, about 3 minutes per side.
11
Divide spinach among plates.
12
Place fish atop spinach.
13
Spread tapenade over fish.
14
Top with salad.
15
Spoon vinaigrette around fish.

533

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: 3/4 cup plus 1 tablespoon olive oil, 1/3 cup balsamic vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon honey, and more.

Yes, Snapper with Tapenade and Radish and Chive 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.

Snapper with Tapenade and Radish and Chive Salad

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