Main
Recipes
Course
Salads
Arugula and Blueberry Salad With Seared Red Snapper Recipe

Arugula and Blueberry Salad With Seared Red Snapper Recipe

Posted by

Rate It!

Arugula and Blueberry Salad With Seared Red Snapper

Add your photo!

Ingredients

Count

Nutrition

546

Calories

Comments Print recipe

Ingredients:

Serving

4 (6-oz) red snapper fillets
1/2 plus 1/8 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
2 tsp olive oil
2 tbsp champagne vinegar
1 tbsp honey
1/2 tsp whole-grain dijon mustard
2 tbsp finely chopped fresh chives
1 tbsp extra-virgin olive oil
1 tbsp water
8 cups fresh local arugula
1 cup fresh blueberries
16 thin slices pecorino romano cheese (about 1 1/2 oz)

Directions:

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.
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.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	546.18 Kcal (2287 kJ)
Calories from fat	278.12 Kcal
		% Daily Value*
Total Fat	30.9g	48%
Cholesterol	56.11mg	19%
Sodium	759.95mg	32%
Potassium	623.03mg	13%
Total Carbs	40.65g	14%
Sugars	32.15g	129%
Dietary Fiber	3.36g	13%
Protein	31.29g	63%
Vitamin C	20.8mg	35%
Iron	0.2mg	1%
Calcium	169.4mg	17%

Amount Per 100 g
Calories	135.62 Kcal (568 kJ)
Calories from fat	69.06 Kcal
		% Daily Value*
Total Fat	7.67g	48%
Cholesterol	13.93mg	19%
Sodium	188.7mg	32%
Potassium	154.7mg	13%
Total Carbs	10.09g	14%
Sugars	7.98g	129%
Dietary Fiber	0.83g	13%
Protein	7.77g	63%
Vitamin C	5.2mg	35%
Calcium	42.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Asian Pork Tenderloin With Spicy Asian Cole Slaw

Pork tenderloin , trimmed of all silverskin and excess fat and 25 more..
Pork Cutlets with Potato Salad

Pork tenderloin (1 lb), All-purpose flour, Eggs and 9 more..
Bean Salad with Shrimp and Curry Yogurt

Chopped shallots, Chopped fresh flat-leaf parsley and 14 more..
Sarasota's Roasted Tomato, Onion and Mushroom Salad

Grape tomatoes (cut in half ) and 14 more..
Watermelon, Feta, and Grilled Shrimp Salad

Olive oil, divided, Kosher salt, divided and 9 more..
Bistro Herb-Rubbed Pork Tenderloin

Minced fresh tarragon, Minced fresh thyme and 10 more..
Braised Shorts Ribs

Beef short ribs with bones, Kosher salt and 10 more..
Persian Rice-Stuffed Zucchini with Pistachios and Dill

Zucchini (6 oz each), Kosher salt, divided and 17 more..
Mushroom and Barley Risotto

Boiling water, Dried porcini mushrooms, Olive oil and 10 more..
Creamy Mustard Vinaigrette by Ina Garten (Barefoot Contessa)

Champagne vinegar, Dijon mustard, Minced fresh garlic and 4 more..