Crispy Snapper with Potato Salad
- Level: Easy
- 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
- Total: 40 min
- Active: 30 min
Ingredients
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch chunks
Kosher salt
1/4 cup red wine vinegar
1/4 cup chopped pickled hot cherry peppers
1/4 cup chopped pitted kalamata olives
1 stalk celery, thinly sliced, plus 1/2 cup celery leaves
1 clove garlic, finely grated
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 1/4 pounds red snapper fillet (1 large piece or 4 small fillets)
1/2 cup chopped fresh parsley
Lemon wedges, for serving
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.