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.
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.
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.