Servings: 2
Ingredients:
6 four-ounce pieces of red snapper
juice of one lemon
1 teaspoon peppercorns
1 bay leaf
3 tablespoons of extra virgin olive oil
2 teaspoons garlic, chopped
2 pounds of kale
2 red peppers
1 cup basil
Recipe:
Preheat oven to 300 degrees. Place the snapper pieces in a shallow baking tray, covered with water, and add the lemon juice, peppercorns and bay leaf. Place in the oven for 30 minutes.
While the fish is cooking, sauté the kale with olive oil and garlic. Place the kale on plates - this is the base of the dish. Now broil the peppers until blackened. Remove the skin and seeds, dice, and sauté the pieces with olive oil and basil. Allow to cool and puree.
To complete the dish, divide the Kale between 6 plates. Place the fish on top, and drizzle the coulis!
6 four-ounce pieces of red snapper
juice of one lemon
1 teaspoon peppercorns
1 bay leaf
3 tablespoons of extra virgin olive oil
2 teaspoons garlic, chopped
2 pounds of kale
2 red peppers
1 cup basil
Recipe:
Preheat oven to 300 degrees. Place the snapper pieces in a shallow baking tray, covered with water, and add the lemon juice, peppercorns and bay leaf. Place in the oven for 30 minutes.
While the fish is cooking, sauté the kale with olive oil and garlic. Place the kale on plates - this is the base of the dish. Now broil the peppers until blackened. Remove the skin and seeds, dice, and sauté the pieces with olive oil and basil. Allow to cool and puree.
To complete the dish, divide the Kale between 6 plates. Place the fish on top, and drizzle the coulis!
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