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Sauteed Red Snapper
with Barley Salad
and Buttermilk Vinaigrette
Makes 4 Servings
*4 red snapper fillets or wild striped bass
*Salt and pepper
*Barley Salad
*Buttermilk Vinaigrette
1Check fillets for bones. Score the skin, not the fish, so that it will not curl. Season with salt and pepper.
2In a hot pan, saute fillets skin-side-down, pressing lightly with a turner to crisp the skin flat and evenly. Saute for 3 to 4 minutes, then flip over and cook for another minute.
3To serve, spoon vinaigrette around the plate and scoop some barley in the middle. Place fillets on top of barley and serve.
  • Sommelier Geoffrey Fallon recommends pairing the Sauteed Snapper with a 2005 Feudi di San Gregorio, Fiano di Avellino, Campania, Italy

Chef Ian Just, Les Zygomates, Boston, MA