Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Sautéed Snapper with Green Beans, Tomatoes and Balsamic Vinegar

25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Sautéed Snapper with Green Beans, Tomatoes and Balsamic Vinegar

In “French Food at Home,” Laura Calder shares a recipe for a simple yet elegant one-skillet, six-ingredient (not counting the salt and pepper) sautéed fish supper. Our riff yields a slightly more substantial vegetable accompaniment to serve with the fillets but is equally easy to prepare. We like green beans, but if you prefer, use pencil-thin asparagus instead. Red snapper is a mild, firm-textured white fish that holds up nicely to sautéing. Flounder is a good alternative, as it typically is of the same thickness as snapper. Halibut works nicely, too, but the fillets are thicker and therefore require a few more minutes in the pan.

4

Servings

Tip

Don’t fuss with the fish once it’s in the skillet. Allowing the fillets to cook undisturbed for a few minutes gives them a chance to develop a well-browned crust. To flip each one, slide a metal spatula underneath and, as you turn it, support the fillet your free hand. Gentle handling helps prevent the flaky flesh from breaking.

25 minutes

Reviews
Anne W.

This recipe is delicious! The instructions are clear and should be followed as written. Such a quick weeknight recipe with a lot of flavor. I made with quinoa.

Scott P.

This was delicious, but I believe I overseasoned the flounder filets I used. Too salty by half. Next time---the recipe's a keeper---I'll dial it back.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.