Red Snapper Salad with Gazpacho Vinaigrette

This image courtesy of Joseph DeLeo

Each plate of this beautiful summer salad is filled with bright colors and fresh flavors. This excellent all-purpose gazpacho vinaigrette will enhance any cold or hot fish or cold chicken. It is made with a base of Sherry Vinaigrette, to which the colorful vegetables of a gazpacho-bell pepper, cucumber, tomato, and onion-are added. Neat, uniformly diced vegetables are the secret of the vinaigrette’s beautiful appearance. The smaller you cut the vegetables, the prettier the dish will be.


Order of preparation:

• Prepare the Sherry Vinaigrette.

• Dice the vegetables and prepare the gazpacho vinaigrette.

• Sear and roast the snapper.

Make-ahead notes:

The Sherry Vinaigrette can be refrigerated up to 3 weeks; whisk to recombine before using.

The gazpacho vinaigrette can be refrigerated up to 3 days; whisk to recombine before serving.

Makes6 appetizer or 3 luncheon servings

Cooking Methodpan-frying


Total Timeunder 1 hour

OccasionCasual Dinner Party, Cooking for a date

Recipe Courseappetizer, main course

Dietary Considerationdiabetic, egg-free, gluten-free, kosher, low carb, peanut free, soy free, tree nut free

Mealdinner, lunch


Taste and Texturejuicy, light, tangy, tart

Type of Dishfirst course salad, main course salad, warm salad


  • ½ small red bell pepper, cut into brunoise (1/3 to ½ cup)
  • ½ small yellow bell pepper, cut into brunoise (1/3 to ½ cup)
  • 1 medium-size ripe tomato, cut into brunoise (1/3 to ½ cup)
  • ½ small cucumber, peeled (not seeded) and cut into brunoise (about ¾ cup)
  • ½ small red onion, cut into brunoise (about ½ cup)
  • 1 tablespoon chopped dill (no stems)
  • ½ cup Sherry Vinaigrette
  • Kosher salt and freshly ground black pepper
  • 3 (8-ounce) red snapper fillets, halved
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon butter
  • 6 cups mesclun or mixed salad greens
  • 6 tablespoons Sherry Vinaigrette


  1. For the gazpacho vinaigrette:

  2. In a large bowl, combine all the diced vegetables and toss gently with the chopped dill. Add the sherry vinaigrette and season with salt and pepper.

  3. For the red snapper:

  4. Preheat the oven to 400°F. Season the fillets to taste with salt and pepper. In a medium ovenproof skillet over medium-high heat, heat the oil until very hot and sear the fish, flesh-side down, until golden brown. Place the pan in the oven for 3 to 4 minutes, remove from the oven, and add the butter to the pan. Return to high heat on the stove top, turn the fillets, and cook until medium-rare, about 1 minute. Drain on paper towels.

  5. To serve:

  6. Toss the salad greens with Just enough sherry vinaigrette to moisten and divide among 6 plates, placing the greens off center. Place 1 red snapper fillet alongside each serving of greens. (Or, center the greens and place the fish on top.) Spoon 3 tablespoons of the gazpacho vinaigrette over or around each serving of fish. Serve immediately.

  7. Variation:

  8. Substitute Basil Vinaigrette for Sherry Vinaigrette, as a base for the gazpacho vinaigrette.


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