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Snapper Fillet with Asparagus Salad and Soy Dressing

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Snapper Fillet with Asparagus Salad and Soy Dressing
4 servings
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Ingredients (13)

For the soy dressing:

  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1/4 cup lime juice
  • 2 tablespoons superfine sugar
  • 1 small red chile, julienned
  • 3 red Asian shallots, or 1/2 small red onion, finely sliced

For the fish:

  • 4 (6 1/2 ounce) snapper fillets, skin on
  • 1 tablespoon vegetable oil
  • 2 bunches asparagus, cut into thirds on the diagonal and blanched
  • 1 long cucumber, shaved into thin strips
  • 1 large red chile, seeded and sliced finely on the diagonal
  • 1/2 cup mint leaves
  • 3/4 cup cilantro leaves
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Nutritional Information
  • Calories320
  • Fat6.5g
  • Saturated fat0.89g
  • Trans fat0.03g
  • Carbs23.37g
  • Fiber4.97g
  • Sugar13.73g
  • Protein43.38g
  • Cholesterol68.18mg
  • Sodium1277.03mg
  • Nutritional Analysis per serving (4 servings) Powered by

Crispy seared fish with a tasty mélange of veggies. This dish is healthy, simple, and Passover-friendly. For more, try our Southern Black-Eyed Peas recipe.


For the soy dressing:
  1. 1Place all the ingredients in a bowl and mix to combine.

For the fish:

  1. 1Using a sharp knife, cut three slashes into the skin side of the fish and season with salt and pepper.
  2. 2Place a non-stick frying pan over high heat and add the oil. Place the fish skin-side down in the pan and cook for 3 minutes.
  3. 3Turn and cook on the other side for 2 to 3 minutes, or until the fish is opaque and just cooked.
  4. 4Place the asparagus, cucumber, chile, mint and cilantro in a bowl and toss to combine.
  5. 5Serve the fish with the salad and drizzle with the soy dressing.

Beverage pairing: Loimer Grüner Veltliner “Kamptal,” Austria. There’s a lot going on in this dish, calling for a wine with great versatility. Grüner Veltliner has the lightness to not overwhelm the fish, a sensation of fruity sweetness to absorb the chile, and that signature herbal quality to pair with the asparagus.

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