Broiled Red Snapper with Citrus Herb Vinaigrette and Warm Bean Salad
Flaky red snapper served over warm bean salad with citrus herb vinaigrette
Ingredients
For the Fish:
- 4 6oz skin on red snapper filets or other fish
- 2 tbsp olive oil
- salt and pepper
- 1/2 tsp ground corinader
For the vinaigrette:
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 cup olive oil
- 2 garlic cloves minced
- 1 1/2 tsp za'atar
- 1/4 tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp pickled banana peppers finely chopped
For the bean salad:
- 6 tbsp olive oil
- 2 tbsp tomato paste
- 1 garlic clove minced
- 1 shallot minced
- 1/2 tsp smoked paprika
- 2 celery stalks cut on the bias into 1/4 inch slices
- 1 cup chopped kale
- 1 15oz can or jar of butterbeans drained
- 2 tbsp sherry vinegar
- 1/4 cup parley chopped
- salt and pepper to taste
Instructions
For the fish:
- Rub the fish with oil and sprinkle with salt and pepper and coriander and rub in. Place on a foil lined sheet pan, making sure to oil the foil. Heat the broiler and cook the fish for 10-12 minutes until the skin is crispy and the fish is fully cooked.
For the vinaigrette:
- Combine all ingredients in a bowl and mix well. Taste and season with salt and pepper.
For the bean salad:
- Heat the oil in a skillet over medium heat. Add garlic and shallot and cook, stirring for a minute or two. Add the celery, kale, tomato paste, and paprika and stir. Add in the beans, a few tbsp of water and the vinegar and season with salt and pepper. Cook over low heat, stirring as needed until the beans are warm. Taste and add more salt/vinegar/paprika as needed.
To plate:
- Place some bean salad on the plate and spread it around a little. Top with the cooked fish and spoon vinaigrette over the top. Serve with extra vinaigrette on the side.
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