3-Ingredient Red Snapper With Green Sauce and Scallions

From the kitchen of Carly

Crispy-skinned snapper nestled with charred scallions in a bright green juice that becomes sauce. Three ingredients, minimal fuss, maximum flavor. The fish stays delicate while that verdant liquid turns into something you'll want to drink straight from the bowl.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 tablespoons olive oil, divided, plus more
  • 12 bunches scallions
  • 1Kosher salt
  • 14 (6-ounce) skin-on red snapper or any mild white fish fillets
  • 13/4 cup cold-pressed
  • 1vegetable-only green juice

Instructions

  1. 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.

  2. 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.

  3. Divide fish and scallions among bowls; top with green sauce. Drizzle with oil and serve.