Red Snapper Salad With Green Peppercorn-Tarragon Vinaigrette

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Use bagged prewashed baby greens to save on preparation time. Serve with baked breadsticks or focaccia from the bakery. We like the green peppercorns, but you can also use a mixed peppercorn blend.

Ingredients

• Cooking spray
• 4 (6-ounce) red snapper or other firm whitefish fillets
• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt, divided
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon minced fresh or 1 teaspoon dried tarragon
• 1 teaspoon dried green peppercorns, crushed
• 6 cups mixed baby greens

Directions

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat,
2. Drizzle fish with 2 teaspoons oil; sprinkle with 1/4 teaspoon salt.
3. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
4. While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, vinegar, and next 5 ingredients, stirring with a whisk.
5. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine.
6. Arrange about 1 1/4 cups greens on each of 4 plates.
7. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette.

Yield: 4 servings