Recipe courtesy of Food Network Kitchen
Save Recipe Print
Snapper with Kale-Orange Salad
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

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 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 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.

Photograph by Ryan Dausch

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Snapper "Sandyport"

Recipe courtesy of Chef Sammy

Curry Snapper

Recipe courtesy of Monterey Fish House

Snapper Veracruzana

Recipe courtesy of Aarón Sánchez

Escoveitched Snapper

Recipe courtesy of Cheryl Smith

Red Snapper

Recipe courtesy of The Spa at Norwich Inn

Browse Reviews By Keyword