SNAPPER WITH KALE-ORANGE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 385 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 35 grams, Sugar 9 grams
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