Grilled Snapper Niçoise
Ingredients
- 4 1/2 tbsp butter ⓘ
- 6 None potatoes, cut into 1/8 inch thick slices ⓘ
- 4 (3.5 oz) snapper fillets, deboned, scored ⓘ
- 2 None tomatoes, cut into wedges ⓘ
- 3.5 oz green beans, trimmed, blanched ⓘ
- 3 oz kalamata olives ⓘ
- 2 None hard-boiled eggs, peeled, quartered ⓘ
- None None For the dressing
- 1/4 cup olive oil ⓘ
- 2 tbsp lemon juice ⓘ
- 4 None anchovies, finely chopped ⓘ
- 2 tsp dijon mustard ⓘ
- 1 clove garlic, minced ⓘ
Instructions
- Melt 2 tbsp butter in a large frying pan over medium heat. Saute potato slices in a single layer for 4-5 mins per side. Drain on paper towels.
- Melt remaining butter over medium heat, season fish then cook, skin side down, for 2-3 mins, pressing down to seal. Flip over and cook for 2 mins.
- To make dressing, whisk all ingredients together. Season to taste.
- In a bowl, gently toss potatoes, tomatoes, beans and olives together with 1/2 the dressing. Arrange on serving plates. Top with hardboiled egg. Serve with fish and remaining dressing drizzled over top.
Nutrition & Diet Analysis (per serving)
845
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).