Broiled Red Snapper with Citrus Herb Vinaigrette and Warm Bean Salad

Flaky red snapper served over warm bean salad with citrus herb vinaigrette

Servings: 4 servings

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Main Course Lunch

main dish Side Dish Seafood Lunch

Instructions

1 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.
2 Combine all ingredients in a bowl and mix well. Taste and season with salt and
pepper.
3 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.
4 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.