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Sautéed Snapper with Green Beans, Tomatoes and Balsamic Vinegar

4 Servings

25 minutes

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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

Ingredients

  • 4

    6-ounce skinless red snapper fillets (½ to 1 inch thick)

  • Kosher salt and ground black pepper

Directions

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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.