Fried snapper with orange and kale salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 17 G., saturated fats 3 G., proteins 35 G., carbohydrates 28 G., fiber 6 G., cholesterol 50 mg, sodium 385 mg, sugar 9 G.
Calories 410, total fat 17 G., saturated fats 3 G., proteins 35 G., carbohydrates 28 G., fiber 6 G., cholesterol 50 mg, sodium 385 mg, sugar 9 G.
Snapper fillets are rubbed with salt, black pepper, and fennel seeds and pan-fried in olive oil until crispy. Served with a hearty salad of cooked quinoa with oranges, fresh kale, and sunflower seeds in a tart vinaigrette. This healthy dish is rich in protein and fiber. It's quick to prepare and perfect for a weeknight dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups quinoa, rinsed
- 4 red snapper fillets with skin (about 150g each)
- 1 tsp fennel seeds, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 oranges + juice of half an orange
- 2 tablespoons white wine vinegar
- 1 small shallot, thinly sliced, separate rings
- 150g small kale (about 8 cups)
- 1/3 cup peeled roasted seeds
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Recipes with similar ingredients: quinoa, red snapper, fennel seeds, Oranges, wine vinegar, shallots, kale, sunflower seeds
Cooking the dish according to the recipe:
- Combine 1.5 cups water, quinoa, and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce heat and simmer until tender, about 12 minutes. Drain thoroughly through a fine-mesh sieve, and let the quinoa cool to room temperature.
- Meanwhile, pat the fish fillets dry with paper towels. Sprinkle with fennel seeds, salt, and black pepper. Pour 1 tablespoon of olive oil into a large nonstick frying pan. Place the fish skin-side down, set the pan over medium heat, and cook, without turning, until almost cooked through and golden brown, 15-20 minutes. Flip and cook for 30 seconds on the other side.
- Meanwhile, use a small knife to trim the top and bottom of the orange. Peel and core it, then slice the orange into round slices crosswise, removing all the seeds.
- In a large bowl, combine the orange juice, vinegar, shallot, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Let sit for at least 10 minutes. Stir in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale, and seeds; season with salt and pepper to taste and toss gently. Divide among plates and serve with the fish.
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