Snapper with Tapenade and Radish and Chive Salad Recipe

Snapper with Tapenade and Radish and Chive Salad Recipe

  • 3/4 cup plus 1 tablespoon olive oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 3/4 teaspoon Worcestershire sauce
  • 4 tablespoons (1/2 stick) butter
  • 3 10-ounce packages fresh spinach leaves
  • 4 6-ounce red snapper fillets
  • 1/2 cup tapenade or olive paste
  • Radish and Chive Salad
  1. Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.
  2. Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and sauté until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.
  3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.
  4. Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.
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