Red Snapper with Basil Sauce

Prep Time
10 mins

Cooking Time
15 minutes

Yields
4 servings

Ingredients

• 8 oz silken tofu

• 3 cloves garlic

• 1/2 cup tightly packed basil leaves

• Sea salt

• 2 tbsps olive oil

• 4 4-oz red snapper fillets

• 8-10 kale leaves, thinly sliced

Directions

• Steam tofu and garlic in steamer basket over boiling water for 5 minutes.

• Transfer to a blender, add basil and a pinch of salt, and puree until smooth.

• Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.

• Transfer fish to a plate.

• Wipe out the skillet, add 1 tablespoon olive oil, and heat again.

• Add kale and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.

• Layer the kale on a plate and place fish on top.

• Spoon sauce over fish.