Red Snapper with Basil Sauce

Prep Time

10 minutes

Cooking Time

15 minutes


4 servings


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


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

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

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

  4. Transfer fish to a plate.

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

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

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

  8. Spoon sauce over fish.

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