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Recipe

Grilled snapper nicoise

This version of the traditional French nicoise salad swaps tuna for crispy skinned grilled snapper as a tasty twist.

Oct 29, 2014 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Grilled snapper nicoise
  • 60 gram butter
  • 6 chat potatoes, cut into 3mm slices
  • 4 100g snapper fillets
  • 2 vine-ripened tomatoes, cut into wedges
  • 100 gram green beans, trimmed, blanched
  • 1/2 cup kalamata olives
  • 2 hard-boiled eggs, shelled, quartered
Dressing
  • 1/4 cup olive oil
  • 2 tablespoon lemon juice
  • 4 anchovies, finely chopped
  • 2 teaspoon dijon mustard
  • 1 clove garlic, crushed

Method

Grilled snapper nicoise
  • 1
    Melt half of the butter in a large frying pan on medium. Fry potato slices in a single layer, 4-5 minutes each side. Drain on paper towel.
  • 2
    Meanwhile, remove bones from centre of each fish fillet using fish tweezers. Score skin side of the fish at 1.5cm intervals. Season to taste.
  • 3
    Melt remaining butter in a large frying pan on medium. Cook fish, skin side down, 2-3 minutes, pressing down to seal. Turn and cook further 2 minutes.
  • 4
    To make dressing: in a small bowl, whisk all ingredients together. Season to taste.
  • 5
    In a bowl, gently toss potato, tomato, beans and olives together with half of the dressing. Arrange salad on plates. Top with egg. Serve with fish and a drizzle of remaining dressing.

Notes

Scoring the fish skin in Step 2 will allow even cooking.

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