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Bon Appétit

Snapper with Tapenade and Radish and Chive Salad

3.8

(10)

Recipe information

  • Yield

    Serves 4

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

Preparation

  1. Step 1

    Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.

    Step 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.

    Step 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.

    Step 4

    Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.

TagsEnglishBritishEuropeanSnapperFishSeafoodSpinachLeafy GreensVegetableOliveMainDinnerDairy FreeGluten FreeNut Free30 Minutes or LessQuickEasySauteBon Appétit
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