snapper-with-tapenade-and-radish-and-chive-salad-5353.json

{
    "directions": [
        "Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.",
        "Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and saut\u00e9 until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.",
        "Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.",
        "Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish."
    ],
    "ingredients": [
        "3/4 cup plus 1 tablespoon olive oil",
        "1/3 cup balsamic vinegar",
        "2 tablespoons fresh lemon juice",
        "1 tablespoon honey",
        "3/4 teaspoon Worcestershire sauce",
        "4 tablespoons (1/2 stick) butter",
        "3 10-ounce packages fresh spinach leaves",
        "4 6-ounce red snapper fillets",
        "1/2 cup tapenade or olive paste",
        "Radish and Chive Salad"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Leafy Green",
        "Olive",
        "Saut\u00e9",
        "Snapper",
        "Radish",
        "Spring",
        "Chive"
    ],
    "title": "Snapper with Tapenade and Radish and Chive Salad",
    "url": "http://www.epicurious.com/recipes/food/views/snapper-with-tapenade-and-radish-and-chive-salad-5353"
}