Red Snapper Fillets on Garlic Toasts W/ Arugula White-Bean Salad Recipe

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Red Snapper Fillets on Garlic Toasts W/ Arugula White-Bean Salad
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Ingredients
10
Count
Nutrition
495
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat broiler. Put bread slices on a large baking sheet, brush both sides with olive oil (about 6 tbsp), and sprinkle with salt and pepper to taste. Broil bread on both sides until golden and crunchy, about 2 minutes per side. When toasts are cool enough to handle, rub each on one side with garlic halves. Lower heat to 325 degrees.
  2. Zest 1 lemon (to yield 1 tsp zest) and squeeze half of it (to yield 2 tsp juice). Cut other lemon into wedges. In a large mixing bowl, whisk together 3/4 tsp salt, 1/4 tsp pepper, lemon zest, lemon juice, and 2 tbsp olive oil. Add beans and toss gently to mix. Set aside.
  3. With a very sharp knife, make shallow slashes about 1 inch apart in skin of snapper fillets. Season fillets with salt and pepper. Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add 4 fillets skin side down, reduce heat to medium, and cook 5 to 6 minutes, pressing often with spatula to keep them as flat as possible; turn over and cook another 2 minutes. Transfer to a baking sheet and reserve pan juices in a bowl. Wipe pan clean with paper towels and cook remaining fillets the same way, reserving pan juices and transferring to baking sheet. Put fish in oven and cook until done, about 8 minutes (cut to check).
  4. Add arugula and tomatoes to beans and toss gently but thoroughly. Divide salad among 8 plates, arranging in center.
  5. Set toasts, garlicky side up, on salads and top toasts with snapper fillets, skin side up. Drizzle each fillet with a bit of pan juice, then top with about 1 tbsp tapenade and a parsley sprig, and a drizzle of olive oil. Garnish each plate with a lemon wedge. Drizzle some olive oil over each.
  6. Notes: Wash the arugula the night before and chill, wrapped in a kitchen towel and stored in a resealable plastic bag. Make the toasts (grilled instead of broiled, if you like) a day ahead and keep in an airtight container. The vinaigrette can be made up to a week ahead and kept in the refrigerator. The fish can be seared (2-3 minutes per side in a hot pan) shortly before dinner, then put in a 350-degree oven for about 8 minutes to finish cooking (an easy way to get all 8 servings ready at once).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 494.58 Kcal (2071 kJ)
Calories from fat 231.44 Kcal
% Daily Value*
Total Fat 25.72g 40%
Cholesterol 79.9mg 27%
Sodium 630.09mg 26%
Potassium 1086.24mg 23%
Total Carbs 16.19g 5%
Sugars 1.85g 7%
Dietary Fiber 3.59g 14%
Protein 48.13g 96%
Vitamin C 17.3mg 29%
Iron 31.2mg 174%
Calcium 277.3mg 28%
Amount Per 100 g
Calories 162.11 Kcal (679 kJ)
Calories from fat 75.86 Kcal
% Daily Value*
Total Fat 8.43g 40%
Cholesterol 26.19mg 27%
Sodium 206.53mg 26%
Potassium 356.05mg 23%
Total Carbs 5.31g 5%
Sugars 0.61g 7%
Dietary Fiber 1.18g 14%
Protein 15.78g 96%
Vitamin C 5.7mg 29%
Iron 10.2mg 174%
Calcium 90.9mg 28%

* 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
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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