Courtesy of Hoffman Media.
- 4 (6 to 8 oz.) snapper fillets, skin-on, scales removed and scored
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 4 1/2 tsp. olive oil
- 2 cups arugula
- 2 Tbsp. white wine
- Zest and juice of 1 lemon
- 1 pint grape tomatoes, halved
- 2 Tbsp. capers
- 2 tsp. chopped fresh parsley
1.) Season snapper fillets with salt and pepper.
2.) In a large skillet over medium-high heat, add olive oil. Once oil begins to smoke, add snapper, skin-side down, and cook until skin is crisp, about 3 minutes. Flip fillets, and cook until fillets flake easily when tested with a fork, about 2 minutes more. Transfer fillets to a plate with arugula.
3.) In the same skillet, add wine and lemon zest and juice, and bring to a boil. Add tomatoes. Using the back of a spoon, lightly mash the tomatoes. When liquid has reduced by half, add capers and chopped parsley. Pour over snapper, and serve immediately.