Served over a bed of wilted arugula, Red Snapper with Warm Tomato Vinaigrette is a healthy, light summer meal. Bright, crisp flavors and beautiful colors, this 30-minute recipe is healthy, quick and easy to make.
The Tomato Vinaigrette is extremely versatile and can be served warm or cold. The list of ingredients can vary for the particular use, this particular vinaigrette had a lemon, caper and parsley thing going on. But it could just as easily have been a lime, olives, and jalapeno vinaigrette for something more along the lines of a Mexican, Veracruz style meal.
Here’s how I made the Red Snapper with Warm Tomato Vinaigrette:
INGREDIENTS:
- 1 Pint Cherry or small San Marzano Tomatoes halved
- 1 Lemon, Zest & Juice
- 1 Tablespoon White Wine Vinegar
- 3 Tablespoons Olive Oil
- ½ Cup Red Onion, Thinly Sliced
- 1 Tablespoon Capers, Drained
- 1 Teaspoon Salt
- ½ Teaspoon Red Pepper Flakes
- ¼ Cup Fresh Parsley, Rough Chopped
PROCESS:
-Heat a sauté pan over medium heat, add the tomatoes, cook briefly, 2-3 minutes
-Zest lemon, reserve the zest
-Combine lemon juice, white wine vinegar, olive oil, salt and red pepper flakes in a small bowl, mix well
-Remove tomatoes from the pan, place them in a large mixing bowl, add lemon zest and capers
-Add a drizzle of olive oil to the pan, add red onions and sauté briefly, when soft, add the vinaigrette to the pan and bring to just a boil
-Pour hot vinaigrette over the tomatoes, toss to coat.
-At the last minute, add the parsley
Red Snapper:
-Salt and pepper each side of two 6-ounce filets of Red Snapper
-Heat a sauté pan to medium-high heat, add a drizzle of olive oil
-Add filets to the pan, skin side up, cook for 4 minutes
-Turn the fish, cook for 4 minutes, until skin is crisp
To Plate:
-Place two handfuls of arugula in a bowl, microwave for 30 seconds, just to wilt
-Place the wilted arugula in the center of the plate
-Spoon the tomatoes over the arugula, reserve the vinaigrette
-Place the fish over the tomatoes and arugula
-Spoon a little vinaigrette over the fish
Cheers!
