Snapper with Kale-Orange Salad
Original recipe: foodnetwork.com
INGREDIENTS:
- 1/2 cup quinoa, rinsed
- Kosher salt
- 4 skin-on snapper fillets (about 5 ounces each)
- 1 teaspoon fennel seeds, coarsely chopped
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 oranges, plus juice of 1/2 orange
- 2 tablespoons white wine vinegar
- 1 small shallot, thinly sliced and separated into rings
- 1 5-ounce package of baby kale (about 8 cups)
- 1/3 cup toasted sunflower seeds
DIRECTIONS:
- Combine 1 1/2 cups water, the quinoa, and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.
- Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat, and cook the fish, without moving, until it is almost cooked through and the skin is golden brown, 15 to 20 minutes. Flip and cook for 30 seconds on the other side.
- Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.
- Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt, and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons of olive oil. Add the quinoa, orange slices, kale, and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.
Nutrition Facts: based on 1 serving
This recipe makes 4 portions
- Fiber – 6g
- Carbohydrates – 28g
- Protein – 35g
- Fat– 17g
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