Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Crispy Snapper with Potato Salad
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 50 milligrams
- Sodium
- 767 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 31 grams
The potato salad is the star of this plate. To make it, simply cooked potatoes are tossed with hot and briny pickled cherry peppers, olives, crunchy cool celery and a simple, punchy vinaigrette. We serve it alongside a crispy skinned filet of red snapper to create a full-flavored and low-calorie weeknight dinner.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 50 milligrams
- Sodium
- 767 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 31 grams
Ingredients
Directions
- Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
- Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
- Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel–lined plate.
- Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.
