- 4
Ingredients
- 4 SERVINGS
- 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
Preparation
Step 1
Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.
Melt 2 tablespoons butter in large pot over medium-high heat.
Add half of spinach and saute until wilted, about 3 minutes.
Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.
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.
Divide spinach among plates.
Place fish atop spinach. Spread tapenade over fish. Top with salad.
Spoon vinaigrette around fish.
RADISH-CHIVE SALAD
1/2 cup finely shredded radishes (about 8)
1/4 cup finely chopped fresh chives
3/4 teaspoon oriental sesame oil
Toss all ingredients in medium bowl. Season with salt and pepper.