Snapper with Tapenade and Radish and Chive Salad Recipe

Serves 4.

INGREDIENTS

3/4cup plus 1 tablespoon olive oil

1/3cup balsamic vinegar

2tablespoons fresh lemon juice

1tablespoon honey

3/4teaspoon worcestershire sauce4tablespoons (1/2 stick) butter

310-ounce packages fresh spinach leaves46-ounce red snapper fillets1/2cup tapenade or olive paste

radish and chive salad

DIRECTIONS

Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.

Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and sauté until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.

Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.

Tags: Chive, Radish, Salad, Snapper, Tapenade