light fish dinner

Red Snapper with Arugula Salad

Serve 6.  Fast, easy, delicious and only 300 calories per serving, per the April 2015 issue of Cooking Light magazine.

            4 Tbs. olive oil, divided

            1 tsp. grated lemon rind

            1 Tbs. fresh lemon juice

            ½ tsp. minced garlic

            ¾ tsp. kosher salt, divided

            6 (6-oz.) red snapper fillets

            ¼ tsp. fresh ground black pepper

            5 oz. fresh baby arugula

            ¼ c. thinly sliced red onion

            2 oz. Pecorino Romano cheese, shaved

            6 lemon wedges

Combine 3 Tbs. oil, rind, juice, and garlic in a large bowl, stirring well with a whisk.  Stir in ¼ tsp. salt.

Sprinkle fish with remaining ½ tsp. salt and the ¼ tsp. pepper.  Heat a large nonstick skillet over medium-high heat.  Add 1½ tsp. oil to pan; swirl to coat.  Add 3 fillets, skin side down; reduce heat to medium, and cook 5 minutes or until skin is golden and crisp.  Turn fillets; cook 3 minutes or until done.  Remove fish from pan; keep warm.  Wipe pan clean; repeat procedure with remaining oil and remaining 3 fillets.

Add arugula to dressing in the large bowl; toss.  Top with onion and cheese.  Serve salad with fillets and lemon wedges.