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Snapper with Kale-Orange Salad

Snapper with Kale-Orange Salad
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This recipe features pan-seared snapper served with a refreshing kale and orange salad, offering a light and flavorful meal.

Ingredients

Scale
  • 4 (6 ounce) snapper fillets, skin on or off
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chopped kale
  • 2 oranges, peeled and segmented
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Pat snapper fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
  3. Place snapper fillets, skin-side down if applicable, in the hot skillet. Cook for 3-4 minutes per side, or until cooked through and flaky.
  4. While the snapper cooks, prepare the salad. In a large bowl, combine chopped kale, orange segments, and thinly sliced red onion.
  5. In a small bowl, whisk together 2 tablespoons olive oil, white wine vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
  6. Pour the dressing over the kale mixture and toss gently to combine.
  7. Serve the pan-seared snapper immediately with the kale-orange salad on the side.

Notes

  • You can use any firm white fish, such as cod or halibut, in place of snapper.
  • Adjust the amount of honey in the dressing to your sweetness preference.
  • For extra crunch, add toasted almonds or walnuts to the salad.

Nutrition

Find it online: https://kitchenpivot.com/snapper-with-kale-orange-salad/