Pan- Seared Red Snapper with Wilted Greens and Grilled Roma Tomatoes


1 medium minced shallot
½ tsp freshly ground black pepper
3 Tbs extra-virgin olive oil
1 Tbs sherry vinegar
1 tsp chopped fresh oregano

1 clove garlic, chopped
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
½ tsp freshly ground black pepper
2 tsp extra-virgin olive oil
2 fillets red snapper (about 8 ounces each, boneless and skinless)
2 tsp canola oil
½ tsp kosher salt

4 whole roma tomatoes
2 tsp olive oil
½ clove garlic, chopped
1 bunch watercress, with heavy stems removed
1 head radicchio, root removed and cut into quarters
½ tsp salt
2 Tbs sherry vinaigrette

1. Prepare Vinaigrette: In a small bowl, whisk all the ingredients together. Reserve.

2. Prepare fish: Place garlic, herbs and pepper on a flat plate. Moisten with the olive oil and mix well. Put the fish, onto the herb mixture and press down. Flip to press again (if skinless on both sides). Let it rest for 5 to 10 minutes.

3. Pour canola oil into large sauté pan and preheat over medium high until just smoking.

4. Lift the seasoned fish from the plate and sprinkle evenly with kosher salt.

5. Place the fish in the hot pan seasoned-side down, and sear for 3 to 5 minutes. Turn over and sear the other side for an additional 3 to 5 minutes.

6. Remove from the pan and cover to keep warm.

7. Prepare greens and tomatoes: Slice Roma tomatoes in ½-inch-thick slices; brush with olive oil and grill over medium heat, just on one side for about 2 to 3 minutes.

8. Take the hot pan that you just cooked the fish in and add the garlic and olive oil. Cook for about half a minute and remove from heat.

9. Add the clean, dry watercress and radicchio to the pan.

10. Drizzle with the sherry vinaigrette, add salt, and toss gently.

11. Divide warmed greens onto plates and top with the seared fish.

12. Garnish with grilled Roma tomatoes.

Servings: 2

Recipe Source: The Black Dog Summer on the Vineyard Cookbook

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“I had never had red snapper before, let alone tried to cook it! It was easy to sear, and it cooked up beautifully and moist. We enjoyed this dish.”
-San Diego, CA

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