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
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.