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Red Snapper Salad with Gazpacho Vinaigrette

Updated February 23, 2016
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

CostModerate

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

Moodfestive

Taste and Texturejuicy, light, tangy, tart

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

Ingredients

  • 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

Instructions

  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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