Red Snapper Salad With Green Peppercorn-Tarragon Vinaigrette

• Cooking spray
• 4 (6-ounce) red snapper or other firm whitefish fillets
• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt, divided
• 1 tablespoon minced fresh or 1 teaspoon dried tarragon
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 teaspoon dried green peppercorns, crushed
• 6 cups mixed baby greens

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drizzle fish with 2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
2. While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, tarragon, and the next 5 ingredients (tarragon through peppercorns), stirring with a whisk. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine. Arrange about 1 1/4 cups greens on each of 4 plates. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette.

cooking spray, red snapper, olive oil, salt, tarragon, white wine vinegar, water, honey, mustard, green peppercorns, mixed baby greens

Taken from www.myrecipes.com/recipe/red-snapper-salad-with-green-peppercorn-tarragon-vinaigrette (may not work)