Red Snapper with Basil Sauce

Red Snapper with Basil Sauce
  • 8 ounces silken tofu
  • 3 cloves garlic
  • 1/2 cup tightly packed basil leaves
  • Sea salt
  • 2 tablespoons olive oil
  • 4 4-ounce red snapper fillets
  • 8-10 kale leaves, sliced thin

Steam tofu and garlic in steamer basket over boiling water for 5 minutes.

Transfer to a blender, add basil and salt and puree until smooth.

Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.

Transfer fish to a plate.

Wipe out the skillet, add 1 tablespoon olive oil and heat again.

Add kale and a pinch of sea salt, stirring for 2-3 minutes, until kale is limp and bright green.

Layer greens on a plate and place fish on top.

Spoon sauce over fish.


Posted on

November 9, 2014

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