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Sauteed Red Snapper
with Barley Salad
and Buttermilk Vinaigrette
Makes 4 Servings
Ingredients
*4 red snapper fillets or wild striped bass
*Salt and pepper
*Barley Salad
*Buttermilk Vinaigrette
Instructions
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.
Notes
  • Sommelier Geoffrey Fallon recommends pairing the Sauteed Snapper with a 2005 Feudi di San Gregorio, Fiano di Avellino, Campania, Italy

Source
Chef Ian Just, Les Zygomates, Boston, MA