Red Snapper With Arugula Salad

• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 3/4 teaspoon kosher salt, divided
• 6 (6-ounce) red snapper fillets
• 1/4 teaspoon freshly ground black pepper
• 5 ounces fresh baby arugula
• 1/4 cup thinly sliced red onion
• 2 ounces pecorino Romano cheese, shaved
• 6 lemon wedges

1. Combine 3 tablespoons oil, rind, juice, and garlic in a large bowl, stirring well with a whisk. Stir in 1/4 teaspoon salt.
2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons 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.
3. Add arugula to dressing; toss. Top with onion and cheese. Serve salad with fillets and lemon wedges.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

extravirgin olive oil, lemon rind, lemon juice, garlic, kosher salt, red snapper, freshly ground black pepper, arugula, red onion, romano cheese, lemon wedges

Taken from www.myrecipes.com/recipe/red-snapper-arugula-salad (may not work)