Dinner A.S.A.P. by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB070000
Publisher: Oxmoor House
Published: 2016-02-08T16:00:00+00:00

NOTE: We do not recommend using frozen cooked shrimp for this recipe.

SERVING SIZE: 1 cup shrimp mixture and 1 lime wedge

CALORIES 209; FAT 8.6g (sat 1.2g, mono 5g, poly 1.1g); PROTEIN 17g; CARB 12g; FIBER 4g; SUGARS 5g (est. added sugars 0g); CHOL 143mg; IRON 1mg; SODIUM 545mg; CALC 76mg

Savvy Shortcuts

Check your fish counter for cooked shrimp, or ask your fishmonger to steam fresh, raw shrimp while you shop.

Seared Snapper With Olive-Bar Pan Sauce

SEARED SNAPPER WITH OLIVE-BAR PAN SAUCE

Grab a few marinated cipollini onions, Peppadew peppers, and gorgeous green Castelvetrano olives at your supermarket olive bar, and put them to work as the salty stars of this seared fish dish.

SERVES 4 • HANDS-ON TIME: 21 MIN. • TOTAL TIME: 21 MIN.

2tablespoons canola oil

4(6-ounce) red snapper fillets (3/4 inch thick)

1/4teaspoon salt

1/2teaspoon freshly ground black pepper

2tablespoons chopped shallots

2tablespoons chopped marinated cipollini onions (about 2 small onions; such as Whole Foods olive bar)

2tablespoons chopped Peppadew peppers (about 3 peppers; such as Whole Foods olive bar)

8pitted Castelvetrano olives, chopped (such as Whole Foods olive bar)

1tablespoon fresh lemon juice

2tablespoons chopped fresh parsley

2teaspoons butter

Preheat oven to 200°F.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Pat fish dry with paper towels. Add fish, skin side down, to pan; sprinkle with salt and pepper. Cook 4 minutes or until skin is crisp, pressing fish down with a spatula to prevent curling. Turn fish over; reduce heat to medium. Cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan; keep warm.

Add shallots to pan; sauté 1 minute. Add onions, peppers, and olives; sauté 1 minute. Add lemon juice, parsley, and butter, stirring until butter melts. Place 1 fish fillet on each of 4 plates. Spoon olive mixture evenly over fish.

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