Super-savory green olives form the base of an amazing vinaigrette that brings out the sweetness of snapper and late-summer corn and potatoes.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
To make the vinaigrette, combine the olives, shallots, capers, jalapeño, lemon juice, lime juice, vinegar, 5 tablespoons of the oil, and a pinch of salt. The flavors will get better as the vinaigrette sits. You can refrigerate it for up to 1 day.
Step 3
Heat a large ovenproof skillet over high heat until very hot. Cut 3 diagonal slits in the skin of each fish fillet. Season the fish on both sides with salt and a pinch of cayenne. Coat the hot skillet with oil. When it’s almost smoking, add the fish, skin side down. Cook until the skin is golden, about 4 minutes, then transfer to the oven. Cook just until a knife pierces through the flesh with little resistance, about 3 minutes.
Step 4
Meanwhile, heat 2 tablespoons of the oil in another large skillet over medium-high heat. Add the corn and season with salt. Cook, stirring frequently, until golden and tender, about 6 minutes. Add the potatoes and cook for 1 minute longer to heat through. Season to taste with salt and pepper.
Step 5
Spoon the corn mixture onto a serving dish and top with the fish, skin side up. Stir the herbs into the vinaigrette, then spoon over everything. Garnish with more herbs. Serve immediately.
c’est bon
Step 6
To prevent the fish from sticking to the pan, be sure to dry the skin thoroughly first. To keep the skin dry, season at the very last minute, while the oil is heating. Over time, the salt draws moisture out of the fish and will cause the oil to splatter and the fish to stick. If the fish is stuck to the pan after cooking, add 1/2 teaspoon butter to the hot pan. Swirl it around so that it runs under the fish, and the fish should release.
