Red Snapper Salad with Green Peppercorn-Tarragon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use bagged prewashed baby greens to save on preparation time. Serve with baked breadsticks or focaccia from the bakery. We liked the green peppercorns, but you can also use a mixed peppercorn blend. Ingredients:
cooking spray |
4 (6-ounce) red snapper or other firm whitefish fillets |
1 tablespoon olive oil, divided |
1/2 teaspoon salt, divided |
1 tablespoon minced fresh or 1 teaspoon dried tarragon |
2 tablespoons white wine vinegar |
2 tablespoons water |
2 tablespoons honey |
2 tablespoons dijon mustard |
1 teaspoon dried green peppercorns, crushed |
6 cups mixed baby greens |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drizzle fish with 2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
2. While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, tarragon, and the next 5 ingredients (tarragon through peppercorns), stirring with a whisk. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine. Arrange about 1 1/4 cups greens on each of 4 plates. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette.
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