Snapper with Kale-Orange Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 50 milligrams
- Sodium
- 385 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 6 grams
- Protein
- 35 grams
- Sugar
- 9 grams
- Total: 40 min
- Active: 40 min
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 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 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.