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Categories:
extra-virgin olive oil lemon rind lemon juice garlic kosher salt red snapper ground black pepper red onion Romano cheese lemon wedges
Viewed: 68 - Published at: 8 years agoIngredients
- 4 tablespoons extra-virgin olive oil divided
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon minced garlic
- 3/4 teaspoon kosher salt divided
- 6 red snapper fillets 6-ounce
- 1/4 teaspoon ground black pepper freshly
- 5 ounces baby arugula fresh
- 1/4 cup red onion thinly sliced
- 2 ounces pecorino romano cheese shaved
- 6 lemon wedges
Method
- Combine 3 tablespoons oil, rind, juice, and garlic in a large bowl, stirring well with a whisk. Stir in 1/4 teaspoon salt.
- Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 3 fillets, skin side down; reduce heat to medium, and cook 5 minutes or until skin is golden and crisp. Turn fillets; cook 3 minutes or until done. Remove fish from pan; keep warm. Wipe pan clean; repeat procedure with remaining oil and remaining 3 fillets.
- Add arugula to dressing; toss. Top with onion and cheese. Serve salad with fillets and lemon wedges.
