Wednesday, April 4, 2012

Red Snapper with Kale Puree and Roasted Carrots

This dish is a easy and healthy meal that requires minimal time.  This costs $15, feeds two people and takes under 30 minutes.

Kale Puree
1 bunch organic kale, chopped
1/2 organic white onion, chopped
1/2 organic leek, chopped
1/2 cup parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Blanch all items in boiling water for 7 to 10 minutes or until onion are tender.  Drain and puree in a blender with olive oil and lemon juice, season to taste.

Roasted Carrots
Julienne one organic carrot.  Toss with olive oil, salt and pepper and place on a foil baking sheet in 400 degree oven for 15 minutes.

Pan Seared Snapper - Shallot Meyer Lemon Sauce
Get a sautee pan hot over medium high heat.  Add a good coating of oil.  Season fish with salt and pepper and pan sear skin side down for 5-7 minutes or until skin is crisp and golden.  Flip the filet for 2 minutes on the other side and then remove from the pan and let rest skin side up.  Remove excess oil from the same pan and add a tablespoon of butter along with some finely diced shallot (or onion).  Let cook 2 to 3 minutes or until golden then add a tablespoon of meyer lemon juice (or regular lemon/lime/citrus).  Stir well and spoon over plated fish.

Buon Apetito!!

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