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Red Snapper With Grilled Tomatoes and Fresh Spinach Recipe

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This recipe for Red Snapper With Grilled Tomatoes and Fresh Spinach is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 yellow or red tomato, cut into 8 slices
1 roma (plum) tomato, cut lengthwise into 8 slices
4 Handfuls baby spinach leaves
12 Belgian endive leaves
2 tablespoons olive oil
4 red snapper filets
1 can cannelloni beans
˝ cup Mustard Shallot Vinaigrette (see below)
2 tablespoons chopped fresh chives

Mustard-Shallot Vinaigrette
2 teaspoons Dijon mustard
1 tablespoon minced shallots
2 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
Whisk all ingredients together in small bowl.
Directions:
Directions:
Preheat broiler. Sprinkle tomato slices with salt and pepper. Place on broiler pan lined with foil and broil 2 inches from heat source until lightly browned.

Arrange four tomato slices on each of four plates. Top each serving with small mound of spinach, and three endive leaves. Add beans around plate.

In Large skillet over medium-high heat, heat olive oil. Season fish with salt and pepper and sauté until browned, skin side down. Turn and sauté three minutes on other side. Arrange fish on plates and drizzle vinaigrette.

 

 

 

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