Snapper with Tapenade and Radish and Chive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.
2. Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and sauté until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.
3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.
4. Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.
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