The potato salad is the star of this plate. To make it, simply cooked potatoes are tossed with hot and briny pickled cherry peppers, olives, crunchy cool celery and a simple, punchy vinaigrette. We serve it alongside a crispy skinned filet of red snapper to create a full-flavored and low-calorie weeknight dinner.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch chunks
- Kosher salt
- 1/4 cup red wine vinegar
- 1/4 cup chopped pickled hot cherry peppers
- 1/4 cup chopped pitted kalamata olives
- 1 stalk celery, thinly sliced, plus 1/2 cup celery leaves
- 1 clove garlic, finely grated
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 1/4 pounds red snapper fillet (1 large piece or 4 small fillets)
- 1/2 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
- Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
- Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel–lined plate.
- Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.
Nutrition Facts
| Calories | 460 |
| Total Fat | 21 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 50 milligrams |
| Sodium | 767 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 5 grams |
| Sugar | 4 grams |
| Protein | 31 grams |