Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Snapper Fillets on Garlic Toasts W/ Arugula White-Bean Salad Recipe
    Lost? Site Map

    Red Snapper Fillets on Garlic Toasts W/ Arugula White-Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Heather3271's Note:

    From the August 2007 edition of Sunset magazine: "This is a main course built for summer: substantial but light, with a refreshing salad beneath. If you'd prefer skinless fillets, by all means use them, but be aware that the delicate edges may break up a bit. 'For serving,' says Valerie, 'I do a final drizzle of olive oil,' which creates an appetizing shine." Nutrition facts: 510 cal, 234 fat cal, 46g protein, 26g fat, 3g sat fat, 20g carb, 3g fiber, 916mg sodium, 73mg chol.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler. Put bread slices on a large baking sheet, brush both sides with olive oil (about 6 tbsp), and sprinkle with salt and pepper to taste. Broil bread on both sides until golden and crunchy, about 2 minutes per side. When toasts are cool enough to handle, rub each on one side with garlic halves. Lower heat to 325 degrees.
    2. 2
      Zest 1 lemon (to yield 1 tsp zest) and squeeze half of it (to yield 2 tsp juice). Cut other lemon into wedges. In a large mixing bowl, whisk together 3/4 tsp salt, 1/4 tsp pepper, lemon zest, lemon juice, and 2 tbsp olive oil. Add beans and toss gently to mix. Set aside.
    3. 3
      With a very sharp knife, make shallow slashes about 1 inch apart in skin of snapper fillets. Season fillets with salt and pepper. Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add 4 fillets skin side down, reduce heat to medium, and cook 5 to 6 minutes, pressing often with spatula to keep them as flat as possible; turn over and cook another 2 minutes. Transfer to a baking sheet and reserve pan juices in a bowl. Wipe pan clean with paper towels and cook remaining fillets the same way, reserving pan juices and transferring to baking sheet. Put fish in oven and cook until done, about 8 minutes (cut to check).
    4. 4
      Add arugula and tomatoes to beans and toss gently but thoroughly. Divide salad among 8 plates, arranging in center.
    5. 5
      Set toasts, garlicky side up, on salads and top toasts with snapper fillets, skin side up. Drizzle each fillet with a bit of pan juice, then top with about 1 tbsp tapenade and a parsley sprig, and a drizzle of olive oil. Garnish each plate with a lemon wedge. Drizzle some olive oil over each.
    6. 6
      Notes: Wash the arugula the night before and chill, wrapped in a kitchen towel and stored in a resealable plastic bag. Make the toasts (grilled instead of broiled, if you like) a day ahead and keep in an airtight container. The vinaigrette can be made up to a week ahead and kept in the refrigerator. The fish can be seared (2-3 minutes per side in a hot pan) shortly before dinner, then put in a 350-degree oven for about 8 minutes to finish cooking (an easy way to get all 8 servings ready at once).

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Red Snapper Fillets on Garlic Toasts W/ Arugula White-Bean Salad

    Serving Size: 1 (359 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 627.9
     
    Calories from Fat 208
    33%
    Total Fat 23.1 g
    35%
    Saturated Fat 3.5 g
    17%
    Cholesterol 79.9 mg
    26%
    Sodium 711.0 mg
    29%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 6.2 g
    24%
    Sugars 1.1 g
    4%
    Protein 54.9 g
    109%

    The following items or measurements are not included:

    tapenade

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites