3-Ingredient Red Snapper With Green Sauce And Scallions
- 3 tablespoons olive oil, divided, plus more
- 2 bunches scallions
- Kosher salt
- 4 (6-ounce) skin-on red snapper or any mild white fish fillets
- 3/4 cup cold-pressed, vegetable-only green juice
- Heat 1 Tbsp. oil in a medium skillet over medium-high. Add scallions, season with salt, and cook, turning occasionally, until scallions are charred in spots and slightly softened, about 1 minute. Transfer to a plate. Wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Flip fish, add green juice and scallions, and cook until fish is just cooked through, about 2 minutes more. Taste and season with salt, if needed.
- Divide fish and scallions among bowls; top with green sauce. Drizzle with oil and serve.
olive oil, bunches scallions, kosher salt, red snapper, coldpressed
Taken from www.epicurious.com/recipes/food/views/3-ingredient-red-snapper-with-green-sauce-and-scallions (may not work)