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!!

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!!