Red Snapper with Basil Vinaigrette
Elevate your dinner table with this vibrant and citrusy Red Snapper with Basil Vinaigrette recipe! Perfect for seafood lovers, this dish features tender, pan-seared red snapper fillets with crispy golden skin, paired with a refreshingly herby basil vinaigrette made from fresh basil, zesty lemon juice, Dijon mustard, and a touch of honey. Nestled on a bed of crisp baby spinach and sweet cherry tomatoes, this meal is as visually stunning as it is delicious. With just 15 minutes of prep and a total cook time of 10 minutes, this recipe is ideal for a quick yet gourmet weeknight meal or an elegant dinner party centerpiece. Packed with fresh ingredients and bold flavors, it strikes the perfect balance between healthy and indulgent.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 3 tablespoons Olive oil
- 1 cup Fresh basil leaves
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
Instructions
Pat the red snapper fillets dry with paper towels and season both sides with half the salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the red snapper fillets skin-side down. Cook for 3-4 minutes until the skin is golden and crispy.
Flip the fillets carefully and cook the other side for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
Prepare the basil vinaigrette by blending the fresh basil leaves, lemon juice, garlic, Dijon mustard, honey, remaining olive oil, and a pinch of salt and pepper in a blender or food processor until smooth. Adjust seasoning to taste.
Assemble the dish by layering a bed of fresh baby spinach and halved cherry tomatoes onto serving plates.
Place the cooked red snapper fillet on top of the spinach and tomatoes, then drizzle generously with the basil vinaigrette.
Serve immediately, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.4 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 399 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 4707 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
