Sunday, December 22, 2013

Rose Snapper with Seabeans, Lollipop Kale, Cranberry Beans, Pink Lemon Butter Sauce

I was out Christmas shooping in NYC and stopped by Mario Batali's Italian shopping Mecca, Eataly. They literally have everything Italian and amazing meat, produce and fish sections.  I saw this reddish pink fish and inquired what it was.  I forget excatly what he said but the fishmonger told me it was a variation of snapper.  I decided to go with it and add some other exotic ingredients to come up with a little something different.

Rosatto Snapper with Exotic Vegetables

1 fliet - Rosatto snapper (or any snapper)
1 handfu1 - seabeans or sea asparagus
10 pods - cranberry beans
3 heads - lollipop kale (a small head of baby kale)
1 - pink lemon
2 - tablespoons butter
1 teaspoon - fresh marjoram

Blanch the seabeans and kale for about 2 minutes in boiling water then ice bath.  In the same pot cook the shelled cranberry beans for 20 minutes.  Sear the snapper skin side down in a large saute pan until the skin is crispy.  Place the whole pan in a 350 degree oven for 10 minutes.  For butter sauce just melt butter in a small pan, add a teaspoon of pink lemon juice and fresh marjoram and let cook for 3 to 4 minutes.  Spoon over the top.  Buon appetito!!


  1. I am so grateful to you for sharing such a healthy recipe through your blog post. I will surely try this recipe I keep waiting for your other posts For more recipes.

  2. I might be wrong but I suppose that it won't be difficult to follow the instruction of yours. It is properly and well-described!